- 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
- 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.
03/25/2018
recipepes.com
Slovak Pork Goulash with Sauerkraut, recipe
PT15M
PT1H
5
455 calories
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