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
salt
freshly ground black peper
3 cups water
1 1⁄2 cups tomato paste
3

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