Pork Segedin goulash
Hearty European goulash for cooking outdoors this winter.
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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
Instructions
- 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.