Pork - Austrian Goulash
4 large onions, chopped fine, (4 cups)
1/4 cup vegetable oil
3 pounds pork stewing meat, cubed
7 garlic cloves, finely chopped
1/4 cup caraway seeds
1/4 cup paprika
2 bay leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
water
4 cups sauerkraut, drained.
In a large Dutch oven, brown onions in oil.
Add meat, garlic, caraway seeds, paprika, bay leaves, salt and pepper.
Mix well; add water to cover.
Bring to boil. Reduce heat, cover and simmer 1 hour until meat is tender, adding water if mixtures seems dry.
Stir in sauerkraut; cook 15 minutes until hot.
Discard Bay leaves.
Serve with Bread dumplings
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