Szekely gulyas
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork shoulder, boneless; cut in 1 1/2-inch cubes |
| 3 | tablespoons | Lard or fat |
| 2 | mediums | Onions; peeled and chopped |
| 1½ | teaspoon | Caraway seeds |
| 1 | small | Garlic clove; crushed |
| 2 | tablespoons | Paprika, hungarian |
| Salt and pepper; to taste | ||
| 2 | pounds | Sauerkraut; drained |
| 1 | cup | Sour cream; at room temperature |
| 2 | tablespoons | Dill, fresh; chopped |
Directions
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Wipe pork cubes dry and brown in lard or fat. Push cubes aside; add onions. Saute until tender. Stir in caraway seeds, garlic and paprika; cook 1 min. Season with salt and pepper. Add enough water to cover ingredients; cook slowly, covered, for 1 hour. Add more water during cooking, if needed. Add sauerkraut; continue to cook about 30 mins longer, or until meat istender. Mix in sour cream and dill; leave on stove until heated through. Serves 6.
NOTES : The people of the mountainous region of Transylvania are called
Szekely, and this dish is named for them. This gulyas differs from
others in that is made with only pork or a combination of meats and includes sauerkraut and sour cream. It is generally flavored
with garlic, caraway seed and dill.
from my kitchen to------------------------------->yours..... Dan Klepach