Oma Rosa’s Gulasch
Oma Rosa's Gulasch
800g pork (diced, not too lean, shoulder is best)
2 - 3 med onions (sliced)
1kg Sauerkraut (tin or bag)
8 tbsp oil
cream or sour cream (to serve)
How to Cook
Our great grandmother Rosa taught us how to make this traditional Hungarian gulyás and we still love it!
1. Sweat the onions in oil until golden, remove from pot, add more oil, add your meat, seal and season with the spice, salt, and pepper.
2. Add water to just cover your ingredients and cook in a pressure cooker for 1 hour.
3. Fold in the rinsed, drained Sauerkraut and top with water again.
Cook for a further 15 -20 mins.
Tip: The Gulasch can also be cooked in a casserole dish in the oven or on the cooktop.
Drizzle with cream or sour cream.