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Thursday, March 10, 2016

Hungarian Goulash

This comes from a cookbook that is little known but I very much like it and the concept.  It is a collection of recipes that the staff of a restaurant eat at the meal they share together before the dinner shift begins, sometimes referred to as the family meal.  The food is heartier than what might be served at a high end restaurant, because it has to sustain them through a long night of serving customers, but flavorful and delicious. 

1/4 c. vegetable oil
2 1/2 lb. boneless pork shoulder (trim fat) cut into 1 1/2 inch cubes
2 onions sliced
4 cloves garlic minced
3 strips bacon, cut into 1/8th inch strips
4 c. stock
1/4 c. Hungarian sweet paprika
1 Tbs. Hungarian hot paprika
2 lb. sauerkraut
1 Tbs. cider vinegar
2 bay leaves
salt to taste

1.  Saute pork in vegetable oil as needed until browned on all sides.  Remove from pan, and saute onions, garlic and bacon for about 5 minutes.  Add more oil if needed. 
 2.  Add pork back into pan, along with stock, paprikas, and bay leaves.  Simmer uncovered for 45 minutes.
3.  Stir in sauerkraut and vinegar and cook another 20 minutes.  Salt to taste and remove bay leaves.  Serve with rice and sour cream.

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