Goulash with Sauerkraut and Pork is a traditional meal in Slovenia and popular in Central and East European countries. You can prepare it with pork, sausage or two or more types of meat for this dish. The most widespread form of golaž in home cooking is a thick beef stew that is most commonly served with mashed potatoes. The meal originates from the Hungarian side of the Austro-Hungarian Empire
Goulash with Souerkraut
- 1 kg sauerkraut
- 500 g pork meat
- 3 onions
- 5 cloves of garlic
- 1 tsp caraway seeds
- 2 tbsp grounded sweet red peppers
- 2 bay leaves
- salt to taste
- 1 pinch of chilli
- 2 tbsp tomato puree
- 1,5 l broth or hot water
- 60 g oil or ghee or lard
- 1 tbsp flour
- 2 tbsp sour cream
- Using a cutting board and a sharp knife cut the meat and chop the onions.
- Place a large pan over medium heat and add lard. When it melts add the chopped onions and stir until it gets translucent.
- Then add the cut meat, mix well and stir for another 3-4 minutes.
- Season with the spices and add the chopped garlic. Add the broth to cover the meat and mix well with meat.
- Reduce the heat to low and let it cook for 30 - 40 minutes.
- Keep an eye on it and make sure you add broth if necessary. Just before everything is cooked mix with with the sauerkraut, and stir for 2 minutes.
- Then add more water just enough to cover it and after it start boiling, let it cook for 15 more minutes.
- Mix sour cream with flour to make thicker goulash and add it just before is cooked.
Inspiration and adaptation: homemadeslovenianfood.blogspot.com, wikipedia.org
Explore other recipes from the traditional Slovenian cuisine.