You may also like
Categories:
pork chicken broth bacon onions salt freshly ground black pepper paprika caraway seeds sauerkraut potato all-purpose heavy cream sugar
Viewed: 49 - Published at: 4 years agoIngredients
- 2 1/2 pounds pork (boneless picnic or loin)
- 4 cups chicken broth
- 1/2 pound bacon roughly diced
- 3 onions, sliced
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons paprika
- 2 tablespoons caraway seeds
- 5 pounds sauerkraut
- 1 potato, finely grated
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1/4 cup sugar
Method
- Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
- Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan.
- Stir in the salt, pepper, paprika and caraway seeds.
- Roast in the oven for 3 hours.
- While the pork is roasting prepare the sauerkraut.
- Rinse the sauerkraut in cold water and put it into a large pot over medium heat.
- Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Drain and set aside.
- In a small bowl, whisk together the potato, the flour and the heavy cream.
- Add the drained sauerkraut and potato mixture to the roasted pork.
- Stir in the sugar and return the pork to the oven for 1 more hour.
- Remove the goulash from the oven and transfer it to a serving bowl.
