Ingredients with Measurements:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup chicken broth
- 2 cups sauerkraut, drained and rinsed
- 1 cup diced tomatoes
- 1/2 cup sour cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Heat the oil in a Dutch oven over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Remove the pork from the pot and set aside.
2. Add the onion and garlic to the pot and cook until softened, about 5 minutes.
3. Add the paprika, caraway seeds, thyme, salt, and pepper to the pot and stir to combine.
4. Add the chicken broth to the pot and stir to scrape up any browned bits from the bottom of the pot.
5. Return the pork to the pot and add the sauerkraut and diced tomatoes. Stir to combine.
6. Bring the mixture to a simmer, then reduce the heat to low and cover the pot with a lid.
7. Cook for 1 1/2 to 2 hours, or until the pork is tender and the sauerkraut is cooked through.
8. Stir in the sour cream and parsley just before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 2 hours
Temperature:
- Medium-high heat for browning the pork
- Low heat for simmering the goulash
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 14g
- Protein: 34g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck or chicken thighs.
- Chicken broth can be substituted with beef broth or vegetable broth.
- Sour cream can be substituted with Greek yogurt or crème fraîche.
Variations:
- Add diced potatoes to the goulash for a heartier meal.
- Use smoked paprika for a smoky flavor.
- Add a splash of white wine to the goulash for extra depth of flavor.
Tips and tricks:
- Brown the pork in batches to avoid overcrowding the pot and ensure even browning.
- Drain and rinse the sauerkraut to remove excess salt and prevent the goulash from becoming too salty.
- Stir the goulash occasionally while it simmers to prevent it from sticking to the bottom of the pot.
Storage instructions:
- Store leftover goulash in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the goulash in a pot over medium heat until warmed through.
Presentation ideas:
- Serve the goulash in bowls with a dollop of sour cream and a sprinkle of parsley on top.
Garnishes:
- Sour cream
- Chopped fresh parsley
Pairings:
- Crusty bread
- Mashed potatoes
- Egg noodles
Suggested side dishes:
- Roasted vegetables
- Green salad
- Coleslaw
Troubleshooting advice:
- If the goulash is too salty, add a splash of vinegar or lemon juice to balance the flavors.
Food safety advice:
- Cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Goulash is a traditional Hungarian stew made with meat, vegetables, and paprika.
Flavor profiles:
- Savory
- Tangy
- Spicy
Serving suggestions:
- Serve the goulash with a glass of red wine or a cold beer.
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Region: German