Start your outdoor cooking adventure with Chef Randy Feltis’ hearty European goulash recipe. Make it entirely in your backyard! “This is cheap and cheerful.”
INGREDIENTS
- 2 lb large pork shoulder dice
- 1 large onion diced fine
- 3 garlic cloves chopped
- 3 tbsp paprika
- 1 tps cumin
- 1 jar 2 cups sauerkraut chopped
- 1/2 cup heavy cream
- 4 cups beef stock
- salt and pepper
- 1 cup sour cream
- chopped parsley
METHOD
- Season and sear off your pork, add onions and garlic.
- Then your spices deglaze with beef stock and chopped sauerkraut and liquid.
- Add heavy cream and simmer for 2 hours or until fork tender
- Serve with bread dumplings or mash potatoes, garnish with sour cream and parsley.