On 12/10/2013 3:16 PM, Wayne Boatwright wrote:
> Hungarians often use ground smoked pork in the filling, and also
> usually have sauerkraut on the bottom of the baking dish. It's
> virtually always a tomato based cooking sauce, often sweet and sour,
> and they usually serve the sour cream to be spooned on rather than
> cooked with.
>
> Lots of variations out there, and most are fairly authentic in some
> part of the world.
>
> Having said all that, when we lived in Cleveland it was in an area
> populated with heritages of Slovakia, Slovenia, Hungary, Poland, etc.
> They all seemed to have their versions of this.

I'm sure that's true. My mom grew up in Ohio, which you might remember.
A small town with a cultural mix of people. She probably got this
recipe from some young woman she went to high school with. Who got it
from her mother. There are so many variations. I knew I remembered a
little bit of sour cream added to the sauce.

Jill