Pork Goulash

Ingredients

bacon fat
1 cup chopped onion
3 cloves crushed garlic
2 teaspoons paprika
½ pint sour cream
1 lb pork ribs
1 tin sauerkraut
½ cup water
½ teaspoon salt
1 ¼ pounds pork flesh

Method

Add your crushed garlic and the chopped onion to the hot bacon fat and brown it in a large pan. Add the paprika, salt, pork ribs and meat. Pour the water over it, give a brief stir and cover the pan with a lid. Simmer for 40 minutes, adding more water if required. Rinse the sauerkraut and mix it with the cooking meat. Add more water and bring it to the boil. Cover again and simmer for one hour. Lastly, stir in the sour cream and cook for a further 5 minutes before serving.

Serves 3 to 4 persons. Allow two hours cooking time.

Memories

This really has a strong Hungarian influence - and that came from my mother-in-law Agi who shared many cooking hints with my mama. Italian and Hungarian cooking can be quite different yet the similarity is the aim to feed the family in small or large scale gatherings. Pork was not often seen on my mother’s table but she was always happy to try new things. This dish of course is not for those watching their waistlines. Enjoy!