Categories: Disney
Ingredients
- Pork Goulash:
- 1/4 cup canola oil
- 1 large Spanish onion, diced
- 2 pounds pork butt, diced, exterior pieces of fat trimmed
- 1 teaspoon coarse salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Hungarian paprika, divided
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon caraway seeds
- 1/2 teaspoon red pepper flakes
- 1 cup tomato paste
- 1/4 cup flour
- 1 1/2 cups chicken stock
- 2 cups sauerkraut, thoroughly drained
- Sauerkraut Pierogi:
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1 cup water or chicken stock
- 3 large eggs
- 1/2 cup butter, softened
- 3 cups sauerkraut, thoroughly drained
- 2 tablespoons butter
Directions
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Pork Goulash:
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To start, you’re going to heat up the canola oil in a pan over high heat. Next, add the onions into the pan and caramelize them until they’re colored lightly brown.
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Season the diced pork using 1 tablespoon of the paprika needed, salt, and pepper.
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Turn down the heat to medium and add in the seasoned pork and the garlic to the pan of caramelized onions. Sauté the ingredients in the pan for about 2 minutes.
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Add in the bay leaves, caraway seeds, pepper flakes and remaining paprika. Continue to sauté the mixture until the meat begins to brown.
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Next, pour in the tomato paste and stir it well until all of the ingredients are covered in the paste. Sprinkle the flour over the mixture and stir. Once you’ve stirred it well, add in the chicken stock. Turn down the heat to a simmer and continue stirring, then let the mixture cook for about 30 minutes. Be sure to stir occasionally so that it doesn’t stick to the pan and burn.
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Add in the sauerkraut and let it continue to simmer for about 1 1/2 hours or until meat is tender. Make sure to stir the contents of the pan occasionally and assess whether or not you should add in water or chicken stock if the mixture needs to be thinned. The pork goulash have a sauce-like consistency.
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Remove the bay leaves and take the mixture off of heat, setting it aside until later when it’s time to serve!
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Sauerkraut Pierogi:
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To make the sauerkraut pierogi, you’ll need a standing mixer. Blend together the flour and salt on a low speed using a bread hook attachment for your standing mixer.
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Next, add in chicken stock, butter and eggs. Turn your mixer to a medium speed to mix the ingredients, until the dough forms into a ball. Add in a bit of water or flour as needed. Cover the dough with plastic wrap and set it aside for about 30 minutes.
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Once that 30 minutes is up, divide the dough into 4 equal parts. Lightly flour your clean counter so that the dough doesn’t stick. Roll one portion of dough to 1/8-inch thickness and cut it into an individual pierogi. You can do this by using a well floured 3-inch to 4-inch biscuit cutter or mold.
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Next, add 1 full tablespoon of drained sauerkraut to the center of the pierogi, but don’t overfill it. Use your clean fingers to moisten the edge of half with water and fold it over. Press the edges together to form seal and you should see the beginning of your pierogi forming! Repeat this step with the remaining dough and sauerkraut, keeping the finished pierogis covered with a damp towel while you finish assembling the others.
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Using a large pot, bring 2 quarts of water to a boil, lightly salting it. Once it’s boiling, reduce it to a simmer.
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Cook each pierogi for 2 to 3 minutes, or until they surface. Once cooked, remove them from the water and set them on a plate to dry.
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Get out a skillet and melt butter in it over medium-high heat. Reduce the heat to medium, then add pierogis to the pan and let them cook until they’re lightly browned.
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Finally, remove the pierogis from the pan, setting them aside to keep warm until they’re all are cooked.
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Once all of the pierogis are cooked, reheat the pork goulash. Plate the pierogis and top with goulash. Serve immediately while they’re hot!