Hungarian Goulash

"Oh I like goulash they used to make it in my school cafeteria, elbow noodles and ground beef."

This ain't it. This is an authentic blend of pork, fat and paprika. Goulash or gulyas is a rich stew with lots of broth rich with onions and sauerkraut. If you have people who don't like those ingredients just lie to them. It's OK. I said so.

This is better the next day. If you are going thru the trouble to make this you may as well do a double batch. It keeps well and freezes OK.

Hungarian Goulash

90 minutes total time    20 minutes active time     serves 4  Cost less than $10.00

You will need a heavy 4qt pot

• 1 onion small dice
• 3 T vegetable oil
• 3 lbs pork cut 1.5" pieces or smaller or bigger, your choice
• 1/4 cup sweet Hungarian paprika
• 1 teaspoon of hot Hungarian paprika, sub cayenne, if needed use less its hotter
• 2 cups chicken stock
• 1/2 can sauerkraut
• 1/4 cup ketchup
• 1 1/2 T dried whole leaf marjoram
• sea salt to taste, I use about 3/4 teaspoon
• sour cream

Sweat the onion in the oil, add the paprika and cook over medium heat stirring for 2 minutes. Add meat and toss with onion/ paprika mixture. Add stock, kraut and ketchup and cook over medium heat, just simmering until fork tender. Takes around an hour but it depends on how big the meat is and what cut it is. Add marjoram and salt and cook 5 more minutes. Best if chilled completely and reheated

You can also cook this in the oven at 325 degrees. It takes a little longer but no stirring and easier clean up

Reheat and stir in about a tablespoon of sour cream for each portion.

Update on Thursday, January 15, 2009 at 7:52AM by Gerry Nooney

Goulash is better the next day. You can still eat it the day you make it, no problem. The flavors actually do meld together by going from hot to cold to hot again. I know, I read it " in a book".