Title: Hungarian Goulash with Pork and Sauerkraut for Dutch Oven
Yield: 8 servings
Cooking time: 3 hours
Preparation time: 15 minutes
Category: Entree, Dutch Oven, Soup
Cuisine: Hungarian
Original Page from ehungrybluebird.comIn 12" Dutch oven, fry sausage rounds until lightly browned on both sides. Remove to paper towel-lined plate and set aside. Add half the beef and pork to the same DO and brown all over, about 4-5 minutes a side. Transfer browned meat to a plate.
Add bacon fat to the Dutch ovenand then add onions. Cook over moderate heat (9 coals below) until softened and very lightly browned, about 10-12 minutes. Sprinkle the paprika(s) over the onions and stir and cook for 5 more minutes.
Stir in the beef and pork pieces, sauerkraut, bay leaves, thyme and enough stock to just cover the meat/sauerkraut mixture (3 to 4 cups). Bring to boil, cover and reduce heat and simmer for 1 hour.
Add the smoked sausage and continue simmering, covered, until the beef and pork are very tender, about another hour. Season with salt and pepper and let cool. Cover and refrigerate overnight.
Reheat the goulash until very hot, remove bay leaves. Stir in one cup of sour cream and heat until warmed through. Check for salt and pepper, sprinkle with chives and serve, with egg noodles or boiled potatoes and extra sour cream on the side.
Note on website: The dishes I grew up on usually had some caraway seed in them, especially my mom's sauerkraut. You certainly could add some here, along with the paprika.
*Adapted from Food&Wine, 2002