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Hungarian Pork Goulash
2 ts Minced garlic
2 ts Salt
2 lb Trimmed boneless; lean pork shoulder, cut in 1 1/2" cubes
1 1/2 c Chopped onions
3 tb Tomato paste
2 tb Paprika
1/2 ts Freshly ground pepper
2 c Sauerkraut; rinsed and drained
1 ts Caraway seed
1/2 c Sour cream
Cooked egg noodles
Heat oven to 325øF. With flat side of large knife, crush garlic with salt to form a paste. Combine garlic paste with pork, onions, tomato paste, paprika and pepper in a large, heavy Dutch oven. Cover and bake 1 1/2 hours.
Stir in sauerkraut and caraway. Cover and cook 45 to 60 minutes more or until pork is very tender. Remove from heat and stir in sour cream. Serve with cooked egg noodles. Makes 6 servings.
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