ReceptnaptárSzékely-style pork and sauerkraut stew
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Ingredients
Method
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- Sweat the chopped onion in the lard until translucent, take it off the heat, and stir in the paprika so it doesn't burn.
- Return to the heat, add the diced pork, salt it, and cover and simmer over low heat for about 30 minutes, stirring occasionally.
- Add the well-squeezed sauerkraut, mix in, and continue simmering, covered, for another 30-40 minutes until both the meat and cabbage are tender - adding a little water now and then so it doesn't catch.
- Once the cabbage is tender, mix the flour with the sour cream and tomato paste in a small bowl until smooth.
- Stir this mixture into the dish, bring to a boil, add pepper, but only let it boil for a couple of minutes so the sour cream doesn't curdle.
- Let it rest a few minutes before serving so the flavors can meld.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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