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
Transcribed cooking instructions as a concept can be traced far back into history, in fact as far into history as the Egyptians, and maybe even further. Interesting though that maybe, these, old recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. During the time of the Romans a roman called Apicius wrote a number of scripts showing how to cook the recipes enjoyed by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main course and dessert, something we still use today. Aspicius informs us how the cooks of Roman times used a good variety of spices, including many that are still in use today such as bay, rue and parsley. Over the next few hundred years, the powerful and rich houses strove to serve up the best banquets, and as a consequence, chefs and their collection of recipes increased in prestige. Even so, it was during the nineteenth century that fine cookery and recipe collections became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording the recipes that were being prepared for the better households. When we get to the 20th century, cook books were greatly in demand due to more people being able to read, increased leisure time and a general increase in wealth. |
We hope you enjoy this Pork & Sauerkraut Goulash recipe.
