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What You Need:
(To Serve: 4)
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2 pound boneless pork or veal shoulder
1 teaspoon caraway seeds
1 tablespoon salt
6 medium onions, chopped
1½ cans condensed beef bouillon, undiluted
¼ cup finely chopped fresh dill or 1 teaspoon ground dill seed
4 teaspoons paprika
1 tin sauerkraut, drained (about 1¾ lb.)
1 clove of garlic, minced
2 pints sour cream
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Translate this recipe:
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| How To Cook: |
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1. Trim fat from meat; cut meat into 3-inch pieces.
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2. In heavy pan, combine meat, onions, dill, garlic, caraway seeds, salt and bouillon.
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3. Bring to boil; simmer, covered for 1 hour.
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4. Dissolve paprika in 1 cup hot broth from goulash; add to goulash along with sauerkraut.
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5. Simmer, covered, 1 hour longer, or until meat is tender.
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6. Stir in sour cream.
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7. Serve with parsley-buttered potatoes and, if desired, with more sour cream and dill.
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