Pork Goulash & Sauerkraut Casserole

Pork Goulash & Sauerkraut Casserole

 Yeild: 12 to 14 servings

1 cup vegetable oil or 1⁄2 pound (2 sticks) unsalted butter
1 cup coarsely chopped garlic
6 lbs. white onions, peeled and coarsely chopped
4 lbs. pork (preferably boneless pork shoulder), cut into 2-to 2 1⁄2-inch cubes
freshly ground black peper
3 cups water
1 1⁄2 cups tomato paste

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.