| 1 | Use a covered pot large enough to hold all the ingredients. |
| 2 | Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want). |
| 3 | In a large, heavy skillet melt the butter and brown the pork. |
| 4 | Put the pork and the sausage into the pot with the sauerkraut. |
| 5 | Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes. |
| 6 | Add this to the pot, along with the green pepper and paprika. |
| 7 | (i"ve had good luck adding some cayenne at this point). |
| 8 | Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. |
| 9 | Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve. |
| 10 | Notes: * southern hungarian goulash -- this goulash is a specialty of szekely, the southern part of hungary. |
| 11 | My grandmother cooked it without a recipe; this recipe is from my mother, with my modifications. |
| 12 | (szekely is not pronounced the way it"s spelled; say-ki-ee is a little closer, but still wrong). |
| 13 | * this goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in hungarian). |
| 14 | The longer it cooks, the better it tastes; it"s even better reheated. |
| 15 | Cook it the day before but don"t add the sour cream until you"ve reheated it. |
| 16 | : difficulty: easy. |
| 17 | : time: 30 minutes chopping, many hours cooking. |
| 18 | : precision: approximate measurement ok. |
