Hungarian Goulash

1. 1

   Brown onions in bacon fat until golden.

2. 2

   Remove onions and brown pork, cut in small cubes, in same pot.

3. 3

   Drain excess fat. Add salt, pepper and paprika.

4. 4

   Put onions back with pork; pour hot water over mixture and cook covered, in 300u00b0 oven for about 45 minutes or until pork is fork-tender.

5. 5

   Add sauerkraut which has been simmered until strands are tender.

6. 6

   Just before serving, add sour cream.

7. 7

   Serve with boiled potatoes, buttered and sprinkled with caraway seed, dark pumpernickel bread and Liederkranz cheese and beer or ale.

* Per serving · 4 servings · Values may vary.

No additional tips available.