There are a few ways to make goulash, but this might be the best. This goulash, hails from Hungry but it was actually the Transylvanians that invented it, or so the story goes. I was really pleased about how much flavor this goulash had, and all it contained was butter, onions, fresh pork hock meat, paprika, water and homemade sour kruat and sour cream. You can use pork shoulder or butt for this too, but this is a great way to elegantly use the fresh ham hocks we have in our meatshares.
- 3 pounds, fresh ham hock with bones, you will need to do a bit of butchering to get the meat into stew pieces (keep the bones for broth)
- butter to saute onions
- 1 large Spanish onion, diced (about two cups)
- 1 tablespoon of sweet paprika
- 2-3 cups water
- 2 cups sour kruat
- 1/2 cup sour cream
- In a dutch oven melt butter and saute the diced onions until soft and fragrant
- mean while butcher the ham hocks, remove the meat from the bones and any tendons and cut into 1 inch pieces,
- brown the pork pieces along with the onions, until brown
- add the sweet paprika
- cover with the water, you might need to add more if you need it, cook until tender, about two hours.
- add the kruat, and bring to a boil then add the sour cream and serve immediately.