Szekely Goulash

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

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. Add the meat to the pot and brown the meat all over.
3. Add 2-3 tbsp hot water.
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. Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
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.

lean, paprika, salt, flour, oil, onions, water, sauerkraut, water, sour cream

Taken from www.food.com/recipe/szekely-goulash-12942 (may not work)