These days, it seems that every where you look, Vampires Rule! Movies, TV, books….vampires seem to have taken over.
So as not to be left behind, today I give you: Vampire Goulash, directly from (drum roll, please!!!) Transylvania!
Whether eaten by Vlad the Impaler or Mary Shelley’s Dracula, I don’t want to guess…but this is good enough to entice either of them [no garlic in sight!].
Vampire Hungarian Goulash
- 1 Lb. sauerkraut (fresh, canned or packaged)
- 2 Tbsp. lard (or shortening)
- 1 c onions, finely chopped
- 2 Tbsp. + 1 tsp. sweet Hungarian paprika
- 3 c chicken stock or chicken broth, divided
- 2 lbs. boneless pork shoulder, cut into 1″ cubes
- 1-1/2 tsp. caraway seeds
- 1/4 c tomato purée
- salt to taste
- 1/2 c sour cream
- 1/2 c heavy whipping cream
- 2 Tbsp. flour
Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 15 – 20 minutes to reduce sourness. Melt lard or shortening in a 5 quart casserole and add the onions. Cook over medium heat, until they are lightly colored and soft, about 6 – 8 minutes. Remove from the heat and stir in the paprika, continue to stir until the onions are well coated. Pour in 1/2 cup of the stock, return to the heat and bring to a boil, then add the pork cubes. Spread the drained sauerkraut over the pork and sprinkle the meat with the caraway seeds.
In a small bowl, combine the tomato purée with the remaining stock and pour that mixture over the top of the seeds and sauerkraut. Bring back to the boil again, reduce heat to its lowest point, cover the casserole tightly and simmer for 1 hour. Check occasionally to make sure the liquid has not cooked away. Add a little more stock (or water) if it has. The sauerkraut should be kept moist. When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Taste for seasoning and serve over cooked noodles accompanied by a bowl of sour cream.