Recipe: Pork Goulash and Sauerkraut Casserole with Smashed Potatoes (German)

PORK GOULASH AND SAUERKRAUT CASSEROLE

1 cup vegetable oil or 1/2 pound (2 sticks) unsalted butter
1 cup coarsely chopped garlic
6 pounds white onions, coarsely chopped
4 pounds pork (preferably boneless pork shoulder), cut into 2 to 2 1/2-inch cubes
Salt
Freshly ground black pepper
3 cups water
1 1/2 cups tomato paste
3/4 cup Hungarian paprika
4 pounds bagged or canned sauerkraut
2 cups dry white wine, such as sauvignon blanc
2 teaspoons dried red pepper flakes, or to taste
1 cup sour cream

Preheat oven to 350 degrees F.

Heat the oil or melt the butter in a large casserole over medium heat. Add the garlic and saute until golden brown, about2 minutes. Toss in the onions and saute until translucent, about 2 minutes more.

Season pork with salt and pepper. Place in casserole and cook over high heat, stirring constantly with a wooden spoon, until any liquid it releases has evaporated.

Stir in 2 cups of the water, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Simmer until the pan is almost dry.

Stir in tomato paste, the remaining 1 cup of water and paprika. Add the sauerkraut, stirring to pull the strands apart and incorporate it into the other ingredients. Pour in the wine (and additional water if the casserole is too thick) and bring to a boil.

Cover and bake 45 minutes, or until the pork is tender.

Remove the casserole from the oven, season with red pepper and additional salt and pepper if necessary, and fold in the sour cream.

Makes 12 to 14 servings

SMASHED POTATOES
Makes 8 servings

2 pounds Yukon Gold potatoes , halved (quartered if large)
Salt
1 tablespoon olive oil
1/2 cup sour cream
1/4 cup finely chopped shallots
1 bunch fresh chives , chopped (about 1/4 cup)
Freshly ground white pepper

Bring a large saucepan of salted water to a boil over high heat. Add the potatoes and cook for 10 to 15 minutes, or until fork-tender.

Drain the potatoes and pour into a large serving bowl. Add the oil, sour cream, shallots and chives and smash roughly with a potato masher or the back of a large spoon. (You want the potatoes to maintain some texture.)

Season with salt and pepper to taste.

Adapted from source: Black Forest Cuisine by Chef Walter Staib