Pork Goulash


1⁄4 cup
olive or coconut oil
large onions (sliced)
2 cloves
garlic (minced)
strips thickly sliced bacon (cut crosswise into 1/8" slices)
2 1⁄2 pounds
boneless pork shoulder (cubed and trimmed of fat)
3 cups
chicken broth
1⁄4 cup
sweet Hungarian paprika
1 tablespoon
hot Hungarian paprika (to taste)
bay leaves
32 ounces
1 tablespoon
red wine vinegar
2 tablespoons
tomato paste (no added sugar)
Kosher salt (to taste)
2 1⁄2 teaspoons
caraway seed


Heat 2 tablespoons oil in large skillet over meduim high heat and brown pork in batches. Set aside.

Heat remaining 2 tablespoons oil and saute onion, garlic and bacon until bacon renders some of its fat but is not browned, about 5 minutes.

Add chicken stock, paprikas, bay leaf, tomato paste and browned pork. Bring to a boil then reduce to low and simmer uncovered 45 minutes. Skim off fat. Add sauerkraut and vinegar and continue to cook another 20 minutes, until pork is very tender, flavors are blended and sauerkraut is heated through. Remove bay leaves, check seasonings, add caraway seeds. 

Serve over noodles, zucchini noodles, spaghetti squash, or brown rice. Garnish with sour cream, greek yogurt or paleo sour cream. Freeze extra portions.  (Recipe #645)

Dietary Preferences: