Recipe#6277

Title: SZEKELY GOULASH

  : Jeffrey Mogul, Computer Science Department, Stanford University
  :     {ucbvax,decvax}!decwrl!glacier!navajo!mogul,
  mogul@Navajo.Stanford.EDU
  
  : Copyright (C) 1986 USENET Community Trust

   2       lb           Sauerkraut, rinsed
                        -and drained
                        -(use a colander)
   1       T            Caraway seeds
   2       T            Butter (or oil
                        -or bacon drippings)
   1       lb           Pork shoulder, cut into
                        -large, bite-sized pieces
   2                    Garlic cloves,
                        -finely chopped
   1       lb           Hungarian sausage
                        -(or Polish sausage),
                        -sliced into large,
                        -bite-size rounds
   1       lg           Onion, chopped
   1                    Green pepper, chopped
   1       T            Hungarian sweet paprika
                        -(or use fresh paprika
                        -from the supermarket)
   2       c            Sour cream
  Use a covered pot large enough to hold all the ingredients.  Put the
  sauerkraut in just enough water to cover it, add caraway seeds, and simmer
  with the cover on for two hours (or longer, if you want).
  
  In a large, heavy skillet melt the butter and brown the pork.  Put the pork
  and the sausage into the pot with the sauerkraut.
  
  Saute the onion in the skillet until transparent; add the garlic and saute
  for a few more minutes. Add this to the pot, along with the green pepper
  and paprika. (I've had good luck adding some cayenne at this point.) Simmer
  (with the cover on loosely) for a couple of hours, mixing it up
  occasionally. Remove from heat and let cool for 30 minutes; then stir in
  the sour cream and serve.
  
  NOTES:
  
  *  Southern Hungarian Goulash -- This goulash is a specialty of Szekely,
  the southern part of Hungary. My grandmother cooked it without a recipe;
  this recipe is from my mother, with my modifications. (Szekely is not
  pronounced the way it's spelled; say-ki-ee is a little closer, but still
  wrong.)
  
  *  This goes well with noodles, dumplings, potatoes, or spaetzle (called
  nokedli in Hungarian).  The longer it cooks, the better it tastes; it's
  even better reheated. Cook it the day before but don't add the sour cream
  until you've reheated it.