Szekely Gulyas Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Pork shoulder, boneless, cut
2 tbsp: Paprika, hungarian
-in 1 1/2-inch cubes,
Salt and pepper, to taste
3 tbsp: Lard or fat,
2 lbs: Sauerkraut, drained
2 medium: Onions, peeled and chopped
1 cup: Sour cream, at room
1 1/2 tsp: Caraway seeds,
-temperature,
1 small: Garlic clove, crushed
2 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp