Hungarian Goulash

This is a rich, rewarding stew my mother used to make.  She claims the secret recipe was passed down through generations of forgotten relatives.  2 lbs serves 6-8.

  • 1/2 lb bacon, cut into lardons
  • 2 onions, chopped
  • 2 lbs mixed pork, beef, and/or veal cuts, 1 1/2″ cubes (fat on)
  • 2 tbs vegetable oil
  • 1-2 Tbs all purpose flour
  • 2-3 Tbs Hungarian sweet paprika
  • 2 Anaheim peppers, chopped
  • 1 qt sauerkraut with juice
  • diced tomatoes (4-6 medium fresh or canned)
  • 3 cloves garlic, minced
  • 2 tsp caraway seed
  • salt and pepper to taste
  • noodles (wide flat)
  • sour cream

Fry bacon and onions as you simultaneously brown a combination of pork, beef, and veal (or lamb) seasoned with lots of paprika and dust with flour.   Place browned meat, slightly under-cooked bacon, onions, tomatoes, pepper, garlic, and sauerkraut into crock pot or large stew pot.  Cook 350 for 5 hours.

Cook noodles w a pinch of salt.

Serve with a dollop of sour cream.