Pork Goulash

Pork Goulash

Servings 10 Servings

Ingredients
  

  • 0.25 cup olive or coconut oil
  • 2 large onions sliced
  • 2 cloves garlic minced
  • 3 strips thickly sliced bacon cut crosswise into 1/8" slices
  • 2.5 pounds boneless pork shoulder cubed and trimmed of fat
  • 3 cups chicken broth
  • 0.25 cup sweet Hungarian paprika
  • 1 tablespoon hot Hungarian paprika to taste
  • 3 bay leaves
  • 32 ounces sauerkraut
  • 1 tablespoon red wine vinegar
  • 2 tablespoons tomato paste no added sugar
  • Kosher salt to taste
  • 2.5 teaspoons caraway seed

Instructions
 

  • Heat 2 tablespoons oil in large skillet over meduim high heat and brown pork in batches. Set aside.Heat remaining 2 tablespoons oil and saute onion, garlic and bacon until bacon renders some of its fat but is not browned, about 5 minutes.Add chicken stock, paprikas, bay leaf, tomato paste and browned pork. Bring to a boil then reduce to low and simmer uncovered 45 minutes. Skim off fat. Add sauerkraut and vinegar and continue to cook another 20 minutes, until pork is very tender, flavors are blended and sauerkraut is heated through. Remove bay leaves, check seasonings, add caraway seeds. Serve over noodles, zucchini noodles, spaghetti squash, or brown rice. Garnish with sour cream, greek yogurt or paleo sour cream. Freeze extra portions.  (Recipe #645)