FoodBanter.com - View Single Post - Pork and Sauerkraut

(Victor Sack) wrote in news:1gn7omp.qhj9v31lwoblqN%
:

> Wayne Boatwright > wrote:
>
>> Do any of you add sour cream?
>
> Russian sauerkraut schi (a kind of soup) can be made of or contain some
> pork and is *always* supposed to be served with sour cream. In Hungary,
> sauerkraut with pork that contains sour cream is pretty common, the
> examples being the famous Székely gulyás and koloszvari rakott kaposzta
> (a stew of sauerkraut with sausage and bacon Kolozsvar-style).
>
> Here is George Lang's Székely gulyás recipe. Gundel would add some
> garlic (to stew with the pork), green pepper (to cook together with the
> pork and sauerkraut), and dill (to sprinkle the dish when it's ready).
> He would omit the tomato purée.
>
> Victor
>
> Székely gulyás
>
> 1 large onion, peeled and chopped
> 1/8 pound lard
> 1 1/2 pounds lean pork, diced
> 1 tablespoon paprika
> 2 tablespoons tomato purée
> 2 pounds sauerkraut
> 1/2 teaspoon caraway seeds
> salt
> 1/2 cup sour cream
>
> 1. Wilt onion in lard in a heavy Dutch oven. Add pork, mix well, and
> cook covered for 5 minutes.
>
> 2. Add paprika, then the tomato puree; mix well. Add just enough water
> to cover everything. Cook over very low heat till meat is almost done.
>
> 3. Squeeze sauerkraut well. Add it to the meat with the caraway seeds,
> and cook for another 10 to 15 minutes. Salt should be added only at
> this point if you think, after tasting it, that it is needed.
>
> 4. Spoon sour cream on top, and serve.

Thank you, Victor, for the excellent recipe! I've had some pork thawing
since morning, and this will now be dinner.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.