Szekely Goulash

• lean leg of pork or lean pork shoulder, cut into 1 1/2" cubes↗1 1⁄2 lbs
• Hungarian paprika↗2 teaspoons
• salt↗1 1⁄2 teaspoons
• flour, mixed with the paprika and salt↗2 tablespoons
• oil2 tablespoons
• onions, finely chopped↗2 tablespoons
• hot water2 -3 tablespoons
• sauerkraut, firmly packed↗3 1⁄2 cups
• hot water2 cups
• sour cream↗1 1⁄2 cups

Step-by-step instructions

1. 1

   Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.

2. 2

   Add the meat to the pot and brown the meat all over.

3. 3

   Add 2-3 tbsp hot water.

4. 4

   Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.

5. 5

   Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.

6. 6

   Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.