Pork - Hungarian Pork Goulash
When I lived in Chicago, I had dozens of Ethnic restaurants within several blocks of where I lived. A little store front Hungarian place was right across the street from me. This is what I ordered each and every time I went there. I moved to the south and had to learn how to make it.
2 pounds left over pork, cut in 1 inch cubes
1 large onion finely chopped, (1 cup)
1 tablespoon paprika
1 can condensed chicken broth
1 cup water
1 teaspoon caraway seeds
2 pounds sauerkraut ( drained and rinsed)
1 cup sour cream
In a Dutch Oven or Slow Cooker, place all but the sour cream.
Simmer for 1 1/2 hours in Dutch Oven and 6 or more hours in a Slow Cooker.
To serve, top each serving with several tablespoons of sour cream.
Serve this with a sourdough rye bread.
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