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

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