Bavarian Goulash Recipe

Ingredients for Bavarian Goulash

• 2 lbs pork steaks
• 2 tablespoons olive oil
• Yellow Onion
• Sauerkraut
• 1 teaspoon caraway seeds (optional)
• 1 cup sour cream

How to Make Bavarian Goulash

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown 2 lbs of pork steaks in batches, ensuring not to overcrowd the pot. Set browned pork aside.
2. Add 2 large onions, sliced, to the pot and cook until caramelized, about 8-10 minutes.
3. Return the browned pork to the pot. Add 1 (26 ounce) can of sauerkraut, 1 teaspoon of caraway seeds (optional), and 4 cups of beef broth.
4. Bring to a simmer, then reduce heat to low, cover, and cook for 4-5 hours, or until the pork is very tender. Add more broth if needed to maintain liquid level.
5. Carefully remove any bones from the pork.
6. Stir in 1 cup of sour cream 10-15 minutes before serving. Do not boil after adding sour cream.
7. Serve hot over your choice of spätzle, egg noodles, or mashed potatoes.