Pork Goulash Pierogi

Pork Goulash Pierogi Serves 6 to 8

Pork Goulash

• 1/4 cup canola oil

• 1 large Spanish onion, diced

• 2 pounds pork butt, diced, exterior pieces of fat trimmed

• 1 teaspoon coarse salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons Hungarian paprika, divided

• 4 cloves garlic, minced

• 2 bay leaves

• 1 teaspoon caraway seeds

• 1/2 teaspoon red pepper flakes

• 1 cup tomato paste

• 1/4 cup flour

• 1 1/2 cups chicken stock

• 2 cups sauerkraut, thoroughly drained

Sauerkraut Pierogi

• 5 cups all-purpose flour

• 1 teaspoon salt

• 1 cup water or chicken stock

• 3 large eggs

• 1/2 cup butter, softened

• 3 cups sauerkraut, thoroughly drained

• 2 tablespoons butter

For pork goulash:

1. Heat canola oil in large braising pan over medium high heat. Add onions and caramelize until lightly browned, about 10 to 12 minutes.

2. Season diced pork with salt, pepper and 1 tablespoon paprika.

3. Reduce heat to medium and add garlic and seasoned pork to onions. Sauté for 2 minutes.

4. Add bay leaves, caraway seeds, pepper flakes and remaining paprika. Sauté until meat begins to brown.

5. Add tomato paste and stir until all ingredients are well coated. Dust mixture with flour and stir. Add chicken stock and stir. Reduce heat to simmer and cook for about 30 minutes, stirring occasionally to prevent burning.

6. Add sauerkraut and continue to simmer for about 1 1/2 hours or until meat is tender, stirring occasionally and adding water or chicken stock if mixture needs to be thinned. Goulash should be thick but more sauce-like in consistency. Remove bay leaves.

7. Remove from heat. Cover and set aside until serving.

For sauerkraut pierogi:

1. Combine flour and salt in large bowl of standing mixer. Blend on low speed using bread hook attachment.

2. Add chicken stock, eggs and butter. Mix on medium speed until dough forms into ball. Add a bit of water or flour as needed. (Dough can also be made in large food processor.) Cover with plastic wrap and set aside for about 30 minutes.

3. Divide dough into 4 equal parts. On lightly floured surface, roll one portion of dough to 1/8-inch thickness and cut into individual pierogi with floured 3-inch to 4-inch biscuit cutter or mold.

4. Place 1 full tablespoon of drained sauerkraut in center of pierogi. Do not overfill. Moisten edge of half with water and fold over, pressing edges together to form seal. Repeat step with remaining dough and sauerkraut, keeping pierogi covered with damp towel while assembling others.

5. In large pot, bring 2 quarts salted water to boil. Reduce to simmer.

6. Working in batches, cook pierogi for 2 to 3 minutes, or until they surface. Remove from water with slotted spoon and place on tray or plate to dry.

7. Melt butter in large sauté pan or skillet over medium-high heat until butter just begins to brown. Reduce heat to medium and add pierogi to pan (number depends on size of pan/skillet). Cook until lightly browned. Remove from pan and keep warm until all are cooked, adding more butter if needed.

To serve:

1. Reheat pork goulash to sauce consistency, adding liquid (water, chicken stock, or red wine) to thin if necessary.

2. Place 3 to 4 cooked pierogi on serving plates and top with goulash. Serve immediately.