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What You Need:
(To Serve: 4 to 6)
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1 pound sauerkraut, fresh, canned or packaged
2 tablespoons lard
1 cup finely chopped onions
¼ teaspoon finely chopped garlic
2 tablespoons sweet Hungarian paprika
3 cups chicken stock or water
2 pounds boneless shoulder of pork, cut into 1-inch cubes
1½ teaspoons caraway seeds
¼ cup tomato puree
Salt
½ cup sour cream
½ cup heavy cream
2 tablespoons flour
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Translate this recipe:
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| How To Cook: |
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1. Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness.
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2. Melt the lard in a 5-quart casserole and add the onions. Cook them over moderate heat, stirring occasionally, for 6 to 8 minutes, or until they are lightly colored, then add the garlic and cook a minute or 2 longer.
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3. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Pour in ½ cup of the stock or water and bring it to a boil, then add the pork cubes.
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4. Now spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water, and pour the mixture over the sauerkraut.
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5. Bring the liquid to a boil once more, then reduce the heat to its lowest point, cover the casserole tightly and simmer for 1 hour. Check every now and then to make sure the liquid has not cooked away. Add a little stock or water if it has; the sauerkraut should be moist.
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6. When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer.
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7. Taste for seasoning. Serve "Transylvanian goulash" in deep individual plates, accompanied by a bowl of sour cream.
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