June Meyer's Authentic Hungarian Sauerkraut and Pork (Szekel

| Next >>

Title: June Meyer's Authentic Hungarian Sauerkraut and Pork (Szekel
Yield: 4 Servings
Categories: Hungary, Pork, Vegetables

Ingredients:

2 lb Pork cubed
1 1/2 lb Sauerkraut,
-rinse and drained
2 White onions, chopped
2 tb Lard or oil
-(if meat is very lean)
2 tb Hungarian sweet paprika
-(no generic please)
1 lg Can of crushed tomato (or
-fresh tomatos peeled
-and crushed)
1 tb Sugar
2 Bay leaves
1 c Water
1/2 pt Sour cream
-(no yogurt please)
Salt and pepper to taste


Long ago, people had to lay away food to see them through the winter. Every
house in the "old country" had a root cellar in which they stored their
winter supply of onions, apples, squash, potatos, carrots, parsley roots
and cabbage heads. In the fall you could smell the shredded cabbage
fermenting in several large 30 gallon stoneware containers. I remember my
father and mother bending over a wooden board that was made to shred
cabbage heads. After it was shredded it was packed in layers with salt in
large stoneware containers. It was hard work, but that sauerkraut was eaten
with gusto and left you with a feeling of well being.

Sauerkraut was not only cheap and plentiful, but it was full of vitamins
that warded off illness. It was a mainstay of Austrian-Hungarian winter
cuisine.

This dish is an unusual mingling of sauerkraut, tomato, pork, onion and
sour cream along with that ever present Hungarian sweet paprika. Regards,
June Meyer.

Brown the meat and onion (in lard or oil if needed) in a pot with lid. Add
the paprika to the meat and onion mix, stir to mix in (do not burn). Put in
the drained sauerkraut, crushed tomatos, bay leaves and sugar. Mix. Cover
pot.

Cook slowly for about one hour, or until meat is tender. Add the sour cream
and stir it in. The aroma will make your mouthwater.

Serve in soup plates, with good crusty bread, a meal fit for the Kaiser.
This serves 4 and freezes well.

If you try one of my recipes please tell me what you think.
E-Mail me at: june4@interaccess.com

WALT
Posted to EAT-L Digest 25 November 96

Date: Tue, 26 Nov 1996 22:50:04 -0500

From: Walt Gray