I got this recipe from my Bavarian host mother, but later a Hungarian dorm mate said it smelled like home, so I guess it must be close enough to authentic! These measurements are estimated–my host mother was a great cook who never had to measure. I like to add more paprika at the end, so that the dish is really orange.
Ingredients: [‘pork’, ‘sauerkraut’, ‘cooking oil’, ‘onion’, ‘paprika’, ‘water’, ‘garlic’, ‘cumin’, ‘flour’, ‘light sour cream’, ‘salt’, ‘bay leaf’]
Quantity of Ingredients: [“1 lb pork (rib meat)”,”16 ounces sauerkraut”,”1 tablespoon cooking oil”,”1 medium onion”,”2 tablespoons paprika”,”1 tablespoon water”,”3 tablespoons diced garlic”,”1/2 tablespoon cumin”,”1 1/2 tablespoons flour”,”1/2 cup light sour cream”,” salt”,”1 bay leaf”]
Number of Servings: 4
Steps: [‘Cut the pork into 1 inch cubes.’, ‘Heat the oil in a skillet.’, ‘Fry the diced onion until transparent.’, ‘Add the water and paprika.’, ‘Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.’, ‘Drain the sauerkraut and combine into the skillet, adding more paprika if desired.’, ‘Simmer for about 15 minutes.’, ‘Mix the flour into the sour cream, and then add to the goulash.’, ‘Stir well, bring to a boil once, then serve!’]