Slovak Pork Goulash with Sauerkraut Tasty Recipes

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Slovak Pork Goulash with Sauerkraut

"This traditional goulash from Slovakia is called 'Segedin goulash' and consists of pork and sauerkraut and is a winter favorite in my family."

Ingredients :

• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 3/4 pound pork shoulder, cut into cubes
• 1 cup water, or as needed
• 1 tablespoon tomato paste
• 1 tablespoon ground sweet paprika
• 1/2 teaspoon caraway seeds
• salt to taste
• 2 tablespoons all-purpose flour
• Sauerkraut:
• 2 tablespoons butter
• 1 onion, chopped
• 18 ounces sauerkraut, drained
• 1/2 cup water
• 1/2 teaspoon caraway seeds, or to taste
• salt to taste

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H40M

• Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
• Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.
• Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
• Mix sauerkraut with goulash before serving.

Notes :

• If the sauerkraut you are using is very sour, it is a good idea to rinse it under cold running water and then drain it before using.

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