Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Sauerkraut, rinsed 1 lb Hungarian sausage
-and drained -(or Polish sausage),
-(use a colander) -sliced into large,
1 T Caraway seeds -bite-size rounds
2 T Butter (or oil 1 lg Onion, chopped
-or bacon drippings) 1 Green pepper, chopped
1 lb Pork shoulder, cut into 1 T Hungarian sweet paprika
-large, bite-sized pieces -(or use fresh paprika
2 Garlic cloves, -from the supermarket)
-finely chopped 2 C Sour cream

Use a covered pot large enough to hold all the ingredients. 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).

In a large, heavy skillet melt the butter and brown the pork. Put the pork
and the sausage into the pot with the sauerkraut.

Saute the onion in the skillet until transparent; add the garlic and saute
for a few more minutes. Add this to the pot, along with the green pepper
and paprika. (I've had good luck adding some cayenne at this point.) Simmer
(with the cover on loosely) for a couple of hours, mixing it up
occasionally. Remove from heat and let cool for 30 minutes; then stir in
the sour cream and serve.

NOTES:

* Southern Hungarian Goulash -- This goulash is a specialty of Szekely,
the southern part of Hungary. My grandmother cooked it without a recipe;
this recipe is from my mother, with my modifications. (Szekely is not
pronounced the way it's spelled; say-ki-ee is a little closer, but still
wrong.)

* This goes well with noodles, dumplings, potatoes, or spaetzle (called
nokedli in Hungarian). The longer it cooks, the better it tastes; it's
even better reheated. Cook it the day before but don't add the sour cream
until you've reheated it.

: Difficulty: easy.
: Time: 30 minutes chopping, many hours cooking.
: Precision: Approximate measurement OK.

: Jeffrey Mogul, Computer Science Department, Stanford University
: {ucbvax,decvax}!decwrl!glacier!navajo!mogul,
mogul#Navajo.Stanford.EDU

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