Segedin Goulash

By Paul Finsterwalder, Itasca IL

Ingredients

2 tablespoons shortening or vegetable oil
1 large onion, chopped
1 1/2 teaspoon caraway seeds,salt,ground pepper
1 1/2pounds boneless pork stew meat, cut in 1-inch cubes
2 tablespoons all-purpose flour
1/3 cup dry white wine
2/3 cup water
8 ounces SAUERKRAUT, rinsed
1/2 cup sour cream
1 medium tomato, diced

Directions

1. Heat shortening in 4-quart Dutch oven. Add onion and cook over high heat until soft. Sprinkle seasonings over and mix well; cook 1 minute. Add pork and cook until browned. Sprinkle flour over surface and stir in. Pour in wine and stir up browned bits from the bottom of pan. Add water,cover partially and simmer 45 minutes longer.

2. Add half of sauerkraut and continue coocing until meat is tender, 20-30 minutes longer.

3. When meat is tender, add remaining sauerkraut, sour cream and tomato. Cook gently until heated through,3to4 minutes.

Servings

4-6

Time to prepare

20 minutes. Cook Time: 1 1/2 hours.

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