Goulash with Souerkraut
Sauerkraut is popular in Slovenia during the winter and it can be cooked with pork or any other type of meat.
Ingredients
- 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
For thickening:
- 1 tbsp flour
- 2 tbsp sour cream
Instructions
- 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.