Enjoy this Hungarian Goulash from the south — a specialty of Székely.
2 lb Sauerkraut, rinsed and drained (use a colander)
1 T Caraway seeds
2 T Butter (or oil or bacon drippings)
1 lb Pork shoulder, cut into large, bite-sized pieces
2 Garlic cloves, finely chopped
1 lb Hungarian sausage (or Polish sausage), sliced into large, bite-size rounds
1 lg Onion, chopped
1 Green pepper, chopped
1 T Hungarian sweet paprika (or use fresh paprika from the supermarket)
2 c Sour cream
Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in with just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours.
In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.
Sauté the onion in the skillet until transparent. Add the garlic and sauté for a few more minutes. Add this to the pot, along with the green pepper and paprika. Simmer with the cover on for a couple of hours, stirring occasionally.
Remove from heat and let cool for 30 minutes. Stir in the sour cream and serve.
It goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian).