Servings: 4 people
Ingredients
- 700 grams pork (shoulder or ham) diced
- 1 onion diced
- 2 cloves garlic diced
- 1 tablespoon Hungarian paprika powder (sweet)
- 1 teaspoon salt
- 1 Sweet Hungarian yellow wax peppers (or banana peppers) diced
- 1 tomato diced
- 700 grams sauerkraut (fermented cabbage)
- 250 grams sour cream (Hungarian: tejföl)
- 1 tablespoon sunflower (or canola) oil
- 2 tablespoons plain flour
Instructions
- Heat the one tablespoon oil (or lard) in a large pot (or a Dutch oven) and add the onion, the garlic and a pinch of salt. Cook it slowly until the onions are clear and glassy.
- Add the meat to the onion and cook it over high heat, stir it, until the meat is no longer pink (about 5-10 minutes).
- Remove the pot from the heat and add the paprika powder, stir it, add 3 cups water to the meat and back to the heat. Note! If the paprika powder is burn, the stew will be bitter.
- Add the salt, tomato and yellow pepper.
- Bring it to a boil, cover and reduce the heat to medium and simmer about 40-50 minutes.
- Add the sauerkraut (soured cabbage) and cook till all soft and well cooked.
- In small bowl mix 2 tablespoon flour with ¼ cup water. Then mix with some of the hot liquid from the stew till it can be poured into the hot stew. Add the mix to the stew and stir it thoroughly and let it cook for a little bit longer to thicken.
- Add 2-3 tablespoons sour cream in the stew and stir it well.
- Serve with bread on the side and the sour cream on top when plated.
Notes
The best Hungarian sauerkraut that I can buy on the market is'nt too salty.
Taste the sauerkraut. If it is too salty wash it once or twice in clear water.