Slovak Pork Goulash With Sauerkraut Food

PORK AND SAUERKRAUT GOULASH

Steps:

• Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
• Add the onion, green and red bell peppers, mushrooms, and paprika.
• Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
• Cover and simmer over medium low heat for 1 hour or until meat is tender.
• Season to taste with salt and pepper.
• Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).

PORK AND SAUERKRAUT GOULASH

Steps:

• Dredge meat with flour.
• Heat oil in a large skillet, when hot, add meat and cook until well browned.
• Remove and set aside.
• In same skillet, saute onion, garlic, and green pepper for 5 minutes.
• Add both paprikas and cook for 2 minutes. Add meat to onion mixture and stir.
• Add broth, tomatoes, sauerkraut, sugar, bay leaf, salt and pepper.
• Cover and simmer for 1 1/2 hours.
• Remove Bay leaf
• Serve with sour cream and parsley.

SLOVAK PORK GOULASH WITH SAUERKRAUT

Steps:

• 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.

HUNGARIAN TREASURE (SZEKELY GULYAS)

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

SZEKELYGULYAS (SAUERKRAUT GOULASH)

Steps:

• Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
• Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
• Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.

SLOVAK PORK GOULASH WITH SAUERKRAUT

Steps:

• 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.

HUNGARIAN GOULASH WITH SAUERKRAUT

Steps:

• In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
• Add onions to the skillet, saute 5 minutes.
• Pour off excess fat and return meat to the pot.
• Sprinkle in the paprika and Majoram.
• Top with sauerkraut.
• Bake covered for 1 hour 350F degrees oven.
• Add salt.
• When ready to serve stir in the sour cream and caraway seeds.
• Serve over hot buttered noodles.

HUNGARIAN PORK GOULASH

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

Steps:

• Cut pork meat into small pieces.
• Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
• Add paprika and mix. Add some wine and continue to sauté it.
• After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
• Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
• Before serving add sour cream and mix.

HUNGARIAN PORK AND SAUERKRAUT GOULASH

Steps:

• Cut pork into 2-inch cubes.
• In large Dutch oven, combine pork, onion, garlic, dill, caraway, salt, bouillon cube and boiling water.
• Bring to boil; reduce heat and simmer, covered, 1 hour.
• Add paprika; stir to dissolve. Add sauerkraut; mix well.
• Simmer, covered, until meat is tender, 1 hour or longer.
• Stir in sour cream; heat thoroughly.