Hungarian Goulash with Sauerkraut
This goulash boasts a good load of sauerkraut - which is particularly good for the intestines, because the lactic acid bacteria it contains support the health of the intestinal flora. This is good for digestion and strengthens the immune system.
Depending on your preference, less meat and more sauerkraut and paprika can also be processed. This is less of a burden on the wallet and is a bit more climate-friendly.
- 24 ozs Pork (shoulder)
- 4 onions
- 2 garlic cloves
- 2 Bell pepper (red and green)
- 3 starchy potatoes
- 8 ozs fresh Sauerkraut
- 3 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 1 Tbsp ground paprika
- 1 bay leaf
- 1 tsp Caraway
- peppers (freshly ground)
- 20 ozs Beef broth
- 4 Tbsps Sour cream
- fresh Fresh herbs (for garnish, such as basil, thyme)
Rinse the pork, pat dry and cut into bite-size cubes. Peel the onions and garlic and dice. Rinse and cut the peppers in half, remove the seeds and ribs, and dice. Peel the potatoes and dice. Chop the sauerkraut coarsely.
For the goulash, heat the oil in a large Dutch oven and saute the onions and garlic until soft. Add in the pork and sear. Stir in the sauerkraut and bell peppers and saute over high heat. Mix in the tomato paste and spices and season with salt and pepper. Pour in the broth, cover and simmer over low heat for about 1.5 hours, stirring occasionally.
Add in the potatoes 30 minutes before the end of cooking and braise. Season the goulash with salt and pepper and serve in soup plates. Garnish with a dollop of sour cream and fresh herbs..