Mom's Szkeley Goulash, healthy & tasty!

Cooking could be among the oldest skills in the world. That does not indicate that there are any kind of limitations to the expertise available for the cook curious about increasing his or her abilities. Even the finest chefs, also experts, can constantly locate new dishes, approaches and also strategies to boost their kitchen area skills, so lets try this Mom's Szkeley Goulash recipe, we hope you like it.

Provide sauerkraut (imported from Germany or Hungary is best).
Prepare caraway seeds.
Prepare bacon.
You need onion chopped.
Prepare green pepper chopped.
Prepare garlic chopped.
You need Hungarian sausage (Polish sausage will work too.).
Use pork roast, cubed (pork shoulder, pork stew meat etc.).
Prepare sweet Hungarian paprika.
Provide smoked Hungarian paprika.
Use hot Hungarian paprika.

Short Tips:

First off, this should be made the day before you intend to serve it (New Year's Eve before the party starts) but it'll be good on the same day as well (provided you're not too terribly hungover 😁.).
Drain and rinse the sauerkraut in a colander.
Squeeze excess water out of the sauerkraut and put it in a large pot with a lid.
Add the caraway seeds to the sauerkraut and add just enough water to cover. Mix it up, put the lid on the pot and let it simmer on low to medium heat for at least 3 hours to allow the caraway flavor to soak into the sauerkraut. Stir occasionally..
After the sauerkraut has been simmering for 3 hours, in a separate skillet (preferably cast iron) cook the bacon until it's well done..
Add the chopped onion and green pepper to the bacon and sautee till the onions are translucent (about 7 to 10 minutes).
Add the chopped garlic to the onion, green pepper and bacon and cook for 3 to 5 minutes more.
Add the pork to the pan till browned.
Add the bacon, onion, green pepper, garlic and pork to the pot with the sauerkraut..
Cut the sausage into bite-size pieces and put it in with the sauerkraut.
Now let that simmer for at least 2 hours on low to medium heat. Stir occasionally..
After two hours or so, the pork should be tender enough to cut with a spoon, if it isn't let it simmer a bit longer. But that's when you know it's done. Let it cool down..
Once it's cooled to about room temperature, add the sour cream, mix well and heat it up again, stirring occasionally..
At this point you can serve it, but it's better if you let it come back to room temperature and put it in the fridge overnight, heat it up again, and eat it the next day. I guarantee this won't be enough!.

Now that you have actually checked out the Mom's Szkeley Goulash recipe, as well as you have the know-how that you require to carry out in the kitchen. Obtain that apron out, dust off your mixing bowls and also roll up your sleeves. You have some food preparation to do.

If you find this Mom's Szkeley Goulash recipe useful please share it to your friends or family, thank you and good luck.