- 2 1/2 pounds pork (boneless picnic or loin)
- 4 cups chicken broth
- 1/2 pound bacon roughly diced
- 3 onions, sliced
- 2 tablespoons salt
- 1 tablespoon freshly ground black pepper
- 3 tablespoons paprika
- 2 tablespoons caraway seeds
- 5 pounds sauerkraut
- 1 potato, finely grated
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- 1/4 cup sugar
Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan. Stir in the salt, pepper, paprika and caraway seeds. Roast in the oven for 3 hours.
While the pork is roasting prepare the sauerkraut. Rinse the sauerkraut in cold water and put it into a large pot over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes. Drain and set aside. In a small bowl, whisk together the potato, the flour and the heavy cream. Add the drained sauerkraut and potato mixture to the roasted pork. Stir in the sugar and return the pork to the oven for 1 more hour.
Remove the goulash from the oven and transfer it to a serving bowl.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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