This Hungarian pork goulash recipe is a must whenever we discuss pork. This will easily serve six, but the Kitchen Mouse suggests that you use only real dairy sour cream for this recipe.
2-1/2 lbs. boned shoulder of pork
2 large onions, chopped fine
3 T. oil
2 T. paprika
1/3 cup boiling water
2 cups sauerkraut
1-1/2 cups sour cream
Additional sour cream for garnish
V.S.P. Cut the meat into 2-inch cubes. Sauté the onions in the oil until they are yellow. Add the paprika and salt to taste, mix well, then stir in the meat and cook for 10 minutes. Add the boiling water, cover tightly, and cook over low heat until the meat is tender, about 1-1/2 hours. Cover the sauerkraut with warm water and drain well; this is important, as the dish must have a delicate flavor. Add the kraut to meat and cook for 10 minutes, then add the sour cream and cook one minute longer. Serve.