Hungary — Szekelygulyas
4—1/2 cups pork, cut into 1—inch cubes
3 tbsp. lard
2 cups onion, sliced
1 tbsp. Hungarian red paprika
2 tbsp. water
1 tsp. salt
2 tsp. caraway seeds
1 clove garlic, crushed
3—1/2 cups sauerkraut
1/2 cup sour cream
1 tbsp. flour
Roast the onion in heated shortening until of yellow color; remove from heat. Stir in the paprika, add water, put back onto heat. Add meat, salt, caraway seeds and garlic; cook gently for approximately 1/2 hour, stirring occasionally. Add the sauerkraut and cook until well done. Stir the flour into the sour cream, add
to dish, and let simmer on very low heat for about 10 minutes. Serve with dumplings or potatoes
3 tbsp. lard
2 cups onion, sliced
1 tbsp. Hungarian red paprika
2 tbsp. water
1 tsp. salt
2 tsp. caraway seeds
1 clove garlic, crushed
3—1/2 cups sauerkraut
1/2 cup sour cream
1 tbsp. flour
Roast the onion in heated shortening until of yellow color; remove from heat. Stir in the paprika, add water, put back onto heat. Add meat, salt, caraway seeds and garlic; cook gently for approximately 1/2 hour, stirring occasionally. Add the sauerkraut and cook until well done. Stir the flour into the sour cream, add
to dish, and let simmer on very low heat for about 10 minutes. Serve with dumplings or potatoes
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