Szekely Gulyas

• 1/3 c. instant minced onion
• water
• 3 Tbsp. bacon fat
• 2 lb. boneless pork shoulder, cut in 1-inch cubes
• 2 lb. sauerkraut, rinsed and well drained
• 3/4 c. dry white wine
• 1 Tbsp. paprika
• 1 tsp. caraway seed
• 3/4 tsp. salt
• 1/2 tsp. tarragon leaves, crumbled
• 1/4 tsp. ground black pepper
• 1 chicken bouillon cube
• 1 c. sour cream
• 2 Tbsp. parsley flakes

1. Rehydrate minced onion in 1/3 cup water for 10 minutes; set aside.
2. In a large heavy saucepot, heat bacon fat.
3. Add pork; brown on all sides, a few pieces at a time; remove and set aside. To drippings left in saucepot, add sauerkraut and rehydrated onion; saute until golden, about 5 minutes.
4. Return pork to saucepot.
5. Stir in 1 cup water, wine, paprika, caraway, salt, tarragon, black pepper and bouillon cube.
6. Bring to the boiling point.
7. Reduce heat and simmer, covered, until pork is tender, about 1 1/2 hours.
8. Stir in sour cream.
9. Heat until hot.
10. Sprinkle with parsley flakes.
11. Serve with cooked noodles, if desired. Yields 6 to 8 portions.

onion, water, bacon fat, pork shoulder, sauerkraut, white wine, paprika, caraway seed, salt, tarragon, ground black pepper, chicken, sour cream, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192544 (may not work)