Redfield Recipes: Transylvanian Goulash

Transylvanian Goulash

From The Time-Life International Cookbook

1	lb	sauerkraut, fresh, canned, or packaged
2	Tb	lard (or other shortening)
1	cup	finely chopped onions
¹/₄	tsp	finely chopped garlic
2	Tb	sweet Hungarian paprika
3	cups	Chicken Soup
2	lbs	boneless pork shoulder, cut into 1 inch cubes
1¹/₂	tsp	caraway seeds
¹/₄	cup	tomato purée
	salt
¹/₂	cup	sour cream
¹/₂	cup	heavy cream
2	Tb	flour

Wash sauerkraut under cold running water thoroughly, then soak in cold water for 10-20 minutes (to reduce sourness).

In large (5 quart) pot, sauté onions and shortening over moderate/low heat until translucent, then add garlic and cook for a couple more minutes. Off heat, stir in paprika until onions are well coated. Combine the tomato purée and all but ¹/₂ cup of the soup. Pour the remaining soup into the paprika/onion mixture and bring to a boil. Add pork cubes and spread the sauerkraut over it, sprinkling the caraway seeds over all. Pour the tomato mixture over the caraway seeds and sauerkraut. Bring the mixture to a boil once again, then reduce heat, cover tightly, and simmer 1 hour. Check occasionally to make sure the liquid hasn't boiled away. Add more soup or water if it has (the sauerkraut should be moist).

When the mixture is done and the pork is tender, combine the creams in a small bowl. Whisk in the flour and carefully stir into the pork mixture. Simmer for 10 more minutes, then add salt if necessary. Serve in bowls or deep plates with a side dish of extra sour cream.

Vegetarian Variation: Substitute lentils for pork shoulder. The dairy can be added to individual servings if anyone is vegan/lactose intolerant.