I grew up with Hungarian grandparents and trained with an Austrian chef. The Austrian Hungarian empire was one the worlds great powers in the late 1800's until WWI. No wonder their cuisines are so intertwined. Tender pork, rich broth, excellent paprika and a little tang from sauerkraut smoothed out with a dollop of sour cream. This dish has worked it's way into my DNA.
I ate this as a child and learned how to prepare a proper goulash early in my career. I've been selling this at restaurants for close to 30 years. Food conjures up memories. It's my youth growing up in a large family. It's about stepping out on my own and learning first a trade, than a craft and eventually an art. Not bad for a pot of stew.
Let's see how this went down in Aga kitchen
90 minutes total time 20 minutes active time serves 4
Gather up these ingredients and a large heavy 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
Now do as I say
- Pot a large pot (at least3 qt.) of salted water into Roasting Oven as soon as possible.
- Sweat the onion in the oil, add the paprika and into the Roasting Oven for 2 minutes.
- Into the large pot of boiling salted water add the pork and bring to a rolling boil for 1 full minute. This will work best on Boiling Plate. Strain and rinse.
- Add blanched meat to onion mixture, add stock, kraut and ketchup and into the Baking Oven until fork tender. Takes around 90 minutes. Use good judgement and don't rush it.
- Add marjoram and salt and cook 5 more minutes.
- Serve with sour cream either mixed in or dollop on top.
This is a poor mans dish. It's more sauce and filler than meat. Don't be afraid to add a little more stock or water if you have it. Use good judgement. Make this dish your own.