Ingredients
3 lb pork shoulder, cut into
1 1 1/2 inch cubes
4 tbsp pork fat or olive oil
3 large onions chopped
2 sweet green peppers, seeded
1 cut into thin strips
1 tbsp hungarian paprika
1/2 bay leaf
1/2 cup water or stock
1 cup tomatoes (twenty oz.)
1 or 5 fresh tomatoes, peeled,
1 cored and chopped.
1 cup sauerkraut (27 oz.) with
1 caraway seeds
1 salt and freshly ground
1 black pepper to taste
1 cup sour cream
Directions
Directions Sauate pork in a heavy skillet in the fat or oil until
lightly browned. Add onion, green pepper and paprika. Saute until
vegetables are just limp. Add bay leaf, water or stock, tomatoes, and
sauerkraut. Cover and simmer very slowly for 1 hr, or until meat is
tender. Season with salt and pepper. Serve very hot with sour cream
spooned over goulash.
submitted by Marina
Servings: 6 servings
Pork & Sauerkraut Goulash Recipe brought to you by Recipe Ideas
Categories: German; Hungarian; Main Dish; Meat; Pork
The History of Recipes
Historians have tracked the existance of recipes far back into the far past, in fact as far back as pharonic Egypt, and maybe further still. Interesting though that is, in the main part, these ancient cookbooks were just primitive hieroglyphic recipes for preparing food.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a roman called Apicius created a few scripts showing how to cook the recipes cooked by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and dessert, a style of dining still practiced today. Aspicius also tells us how the Romans made use of many different herbs, including a few that will be familiar to modern chefs like bay, mint and dill. As our culinary historical trip moves on a few more years we find some interesting books which were published in the 14th Century - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that is popular today, but rather accounts of the types of food cooked for the nobility of that period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the holy lands, including coriander, basil and rosemary. These new foods and tastes was responsible for an increase in recipe publications, many of which still exist in private cookery archives. Over the following few hundred years, the families of Europe strove to offer the most extravagent banquests, and consequentially the best cooks and their recipes were greatly in demand. However, it was during the nineteenth century that haute cuisine and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks were greatly in demand as a result of better eduction, people having more leisure time and having more money. The introduction of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Pork & Sauerkraut Goulash recipe.
