A delicious stezu with a Hungarian flavour, Pork Goulasch is a tasty combination of pork, sauerkraut, sour cream and carazoay seeds. Serve with buttered noodles and tomato salad and, to drink, a well-chillcd Hungarian Riesling.
2 oz. butter
2 lb. pork fillets, cut into
3 medium-sized onions, thinly sliced
2 garlic cloves, crushed
½ lb. canned sauerkraut, drained
½ teaspoon dried dill
1 teaspoon caraway seeds
1 teaspoon salt
1 teaspoon black pepper
8 fl. oz. chicken stock
8 fl. oz. sour cream
In a large, flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the pork cubes, a few at a time, and cook them, turning occasionally, for 6 to 8 minutes or until they are lightly and evenly browned. With a slotted spoon, transfer the cubes, as they brown, to a plate.
Add the onions and garlic to the cas-serole and cook, stirring occasionally, for 5 to 7 minutes or until the onions are soft and translucent but not brown. Stir in the sauerkraut, dill, caraway seeds, salt, pepper and stock and bring to the boil.
Return the pork cubes to the casserole and stir well to mix. Reduce the heat to low, cover the casserole and simmer the goulasch for 1 to 1:J- hours or until the pork is very tender when pierced with the point of a sharp knife.
Remove the pan from the heat and stir in the sour cream. Transfer the goulasch to a warmed serving dish and serve it at once.