Goulash

• 2 Cups Classic Caraway Kraut

• 2 Pounds Pork, cubed (ideally, from shoulder)

• 4 Tablespoons Vegetable Oil

• 1/4 Cup Flour

• 2 Cups Onions

• 2 Cups Classic Caraway Kraut

• 1 Teaspoon Salt

• 1 Teaspoon White Pepper

• 1 Teaspoon Caraway Seeds, Ground

• 1 Teaspoon Died Thyme

• 5 Tablespoons Sweet Paprika

• 2 Garlic Cloves

• 3 Tablespoons Tomato Puree

• 2 Cups Classic Caraway Kraut

• 2 Cups Vegetable or Beef Broth

• 2/3 Cup Sour Cream

• Parsley, to Garnish

‍

Season pork with salt and pepper. Peel and slice the onion. Crush the garlic.
In a large saucepan, heat the oil and fry the pork until browned.
Coat the meat with flour and continue to brown. Stir continuously.
Add in the onions and continue to fry until they're translucent. Reduce the heat and add in paprika. (Make sure not to burn paprika to avoid a bitter taste).
Add in salt, pepper, caraway seeds, thyme, tomato puree, and garlic.
Shortly fry meat and the onions.
Pour in vegetable or beef broth and cover the pot with lid. Cook for an additional 30 minutes on low heat.
Add in Classic Caraway Kraut to the meat. Cook again for 30 minutes.
Serve with a dollop of sour cream and garnish with chopped cilantro.
Optional - add egg noddles to side.

Classic Caraway Kraut