PORK GOULASH with SAUERKRAUTCzech name: Segedínský guláš
Written by Ondrej Jirovy
Everyone knows the traditional goulash with dumplings, but for few the regular goulash is too spicy and there are many people suffering from hearth burn. Thanks to the sauerkraut this kind of goulash is not that heavy and not that spicy. But in general, goulash as meal has many ways of being made. Depends on what you prefer. It can be non-spicy and also without sour cream in case you prefer light food.
3 slices chopped bacon
2 tsp olive oil
3 cups finely chopped yellow onions
3 lbs cubed pork shoulder
2 tsp butter
1 red and 1 green bell pepper, cut into thin stripes
1 cup sliced mushrooms (optional)
1 Tbs ground paprika
1 bay leaf
1/2 cup chicken stock or 1/2 cup water
3 cups sauerkraut
salt and ground black pepper to taste
1 cup sour cream
3 cups canned crushed tomatoes or 5 fresh tomatoes peeled, cored and chopped
Take a heavy pot (one with a lid) and melt together the butter and olive oil. Fry the pork cubes and bacon until it is lightly browned. Add the vegetables (onion, peppers and mushrooms) and the Hungarian paprika.
Fry the vegetables until softened. Then add the bay leaf, chicken stock, tomatoes, caraway seed and sauerkraut. Rinse sauerkraut couple times, because we do not want the dish to be too sour. Cook until the meat is tender (usually 1 hour on medium heat). You can thicken the dish with sour cream or use the sour cream just as a decoration.
Serve with Bohemian bread dumplings.