by, November 5th, 2010 at 05:19 PM (800 Views)
This is from The New York Times International Cookbook, edited by Craig Claiborne and published in 1971.
Claiborne wasn't the greatest cook in the world, he tended to oversimplify, and he didn't care much for spicy food. But he introduced American newspaper readers to a level of cooking far above what they had been used to, and many of his recipes are keepers. Marcia makes his cheese soufflé probably once a month, and his deviled crab is a classic.Because I'm making a quadruple recipe for the shelter, and a lot of the folk are recovering alcoholics, I'm skipping the kümmel and adding some caraway seed to produce some of the effect. I use bagged sauerkraut rather than canned; because I drain and rinse it, the recipe needs some additional salt at the end.Pork Goulash
1 pork loin (4 to 5 pounds), boned and cut into 1-inch cubes
3 tablespoons lard (I used Canola oil)
4 large onions, sliced
2 tablespoons paprika
1 teaspoon salt
½ teaspoon dried marjoram
2 cloves garlic, minced
1 cup pork broth or chicken Stock
3½ cups (one 1 pound, 13 ounce can) sauerkraut
1 cup sour cream
¼ cup kümmel or Tokay wine (optional )
1. Brown the pork cubes in the lard in the saucepan. Set aside.
2. Gently cook the onions in the saucepan, until golden. Add the pork and sprinkle with the paprika and salt. Add the marjoram, garlic, and broth. Simmer, covered, for about thirty minutes.
3. Add the sauerkraut and continue to cook for about thirty minutes, until the pork is tender. Stir in the sour cream and kümmel. Reheat, but do not boil.