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Ingredients
- Szekelygulyas - Hungarian pork stew with sauerkraut
- 2 Tbsp oil
- 3 large onions, diced
- 3 lbs pork shoulder or butt, cut into 2-inch cubes
- 3 Tbsp sweet Hungarian paprika
- 2 Tbsp tomato paste
- 3 large (32 oz) jars sauerkraut, rinsed and drained
- salt and pepper
- 2 cups sour cream
- 2 Tbsp flour
View Full Recipe at In Erika's kitchen
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%20a%20Hungarian:%3C/p%3E%3Cp%3EIt%20involves%20lots%20of%20peppers,%20both%20fresh%20and%20dried%20-%20you've%20heard%20of%20the%20famous%20Hungarian%20paprika,%20I%20assume.%20It's%20in%20everything.%20And%20the%20stuff%20you%20get%20in%20the%20grocery%20store%20labeled%20%22paprika%22%20is%20just%20red%20dust.%20It%20tastes%20nothing%20like%20actual%20Hungarian%20paprika,%20which%20you'll%20find%20at%20gourmet%20stores%20or%20which%20a%20Hungarian%20will%20be%20proud%20to%20smuggle%20into%20the%20U.S.%20for%20you%20among%20the%20dirty%20socks%20in%20her%20suitcase.%3C/p%3E%3Cp%3EAt%20some%20point,%20if%20you%20know%20any%20Hungarians,%20someone%20will%20try%20to%20feed%20you%20korozott%20(pronounced%20KOO-roo-zoot,%20more%20or%20less).%20You%20must%20like%20caraway%20-%20really%20like%20caraway%20-%20to%20like%20korozott,%20a%20sort%20of%20cheese%20spread%20with%20many%20family%20variations.%20I've%20seen%20it%20most%20often%20with%20cream%20cheese,%20sour%20cream,%20paprika,%20and%20caraway,%20always%20caraway.%3C/p%3E%3Cp%3EThe%20savory%20dishes%20generally%20don't%20take%20that%20long%20to%20prepare,%20but%20they%20often%20need%20to%20cook%20unattended%20for%20a%20while%20-%20lots%20of%20variations%20on%20stew.%3C/p%3E%3Cp%3EEvery%20culture%20has%20its%20pancakes%20and%20dumplings.%20I%20have%20learned%20to%20make%20good%20palacsinta%20(like%20crepes),%20although%20my%20mother-in-law's%20are%20better.%3C/p%3E%3Cp%3EHungarians%20really%20like%20dessert,%20which%20often%20involves%20ground%20nuts%20in%20some%20way.%3C/p%3E%3Cp%3EI'm%20not%20a%20huge%20fan.%3C/p%3E%3Cp%3EThis%20is%20sad,%20the%20last,%20because%20my%20mother-in-law%20is%20a%20good%20cook,%20and%20I%20should%20probably%20be%20trying%20to%20learn%20more%20from%20her.%20But%20very%20few%20of%20the%20actual%20Hungarian%20dishes%20I've%20eaten%20have%20grabbed%20me.%3C/p%3E%3Cp%3EThe%20stew%20pictured%20above,%20however,%20is%20another%20story.%20We%20went%20to%20a%20potluck%20a%20few%20weeks%20ago,%20and%20our%20neighbor%20Larry%20showed%20up%20with%20a%20huge%20Dutch%20oven%20full%20of%20it.%20My%20in-laws%20were%20with%20us%20at%20the%20party%20and%20recognized%20it%20immediately%20-%20szekelygulyas,%20a%20pork%20stew%20with%20sauerkraut.%3C/p%3E%3Cp%3ELarry,%20it%20turns%20out,%20is%20not%20Hungarian.%20But%20he%20grew%20up%20in%20New%20York,%20in%20the%20Yorkville%20section%20of%20Manhattan's%20upper%20East%20side,%20way%20over%20near%20the%20river%20in%20the%2070s%20and%2080s%20(the%20streets,%20not%20the%20decades).%20He%20lived%20near%20Paprikas%20Weiss,%20then%20a%20famous%20Hungarian%20deli%20and%20food%20importer,%20and%20his%20neighbors,%20mostly%20Hungarians,%20taught%20him%20to%20make%20this%20dish,%20which%20he%20carried%20with%20him%20to%20southern%20California.%3C/p%3E%3Cp%3EI%20love%20cabbage%20in%20all%20its%20variations,%20and%20Larry's%20stew%20had%20a%20soft%20coral-colored%20sauce%20and%20tiny%20nuggets%20of%20tender%20pork.%20I%20had%20to%20have%20it.%20I%20had%20to%20make%20it.%20Here's%20my%20version,%20which,%20truth%20to%20tell,%20was%20not%20as%20good%20as%20Larry's.%20But%20I'll%20work%20on%20it.%3C/p%3E%3Cp%3EHeat%20the%20oil%20in%20a%20large%20Dutch%20oven%20or%20stew%20pot%20over%20medium-high%20heat.%20Add%20the%20onions%20and%20saute%20about%205%20minutes,%20until%20the%20onions%20are%20softened%20and%20starting%20to%20brown%20around%20the%20edges.%20Add%20the%20pork%20and%20saute,%20stirring%20occasionally,%20until%20the%20meat%20has%20started%20to%20brown%20-%20you%20don't%20need%20to%20go%20for%20the%20deep%20sear%20you'd%20want%20with%20other%20kind%20of%20stews.%20Add%20the%20paprika%20and%20tomato%20paste,%20stir%20to%20combine,%20and%20cook%202-3%20minutes%20more.%3C/p%3E%3Cp%3ENow%20add%20water%20to%20come%20about%20halfway%20up%20the%20meat,%20bring%20to%20a%20simmer,%20cover%20the%20pot,%20and%20let%20the%20stew%20cook%20until%20the%20pork%20is%20tender,%20about%202%20hours.%20The%20exact%20time%20will%20depend%20on%20what%20kind%20of%20meat%20you%20used%20and%20what%20size%20you%20cut%20it,%20so%20check%20it%20after%20an%20hour%20and%20a%20half,%20but%20honestly,%20there's%20really%20no%20way%20to%20overcook%20the%20meat.%20It%20will%20just%20get%20better.%3C/p%3E%3Cp%3EWhen%20the%20meat%20is%20tender,%20add%20the%20rinsed%20and%20drained%20sauerkraut,%20stir%20to%20combine,%20bring%20back%20to%20a%20simmer,%20cover%20again,%20and%20let%20cook%20another%2045%20minutes%20or%20so.%20Taste%20and%20add%20salt%20if%20you%20need%20it,%20plus%20lots%20of%20freshly%20ground%20black%20pepper.%20Turn%20off%20the%20heat%20and%20move%20the%20pot%20off%20the%20hot%20burner.%20Stir%20the%20flour%20into%20the%20sour%20cream,%20then%20add%20the%20sour%20cream%20to%20the%20stew.%20It's%20important%20to%20do%20this%20off%20the%20heat%20or%20the%20sour%20cream%20will%20curdle;%20you%20want%20the%20sauce%20to%20be%20nice%20and%20smooth.%3C/p%3E%3Cp%3EServe%20over%20hot%20buttered%20noodles.%20This%20dish%20is%20far%20better%20the%20second%20or%20third%20day;%20just%20make%20sure%20when%20you%20reheat%20it%20that%20you%20don't%20let%20it%20boil,%20or,%20as%20I%20said%20earlier,%20the%20sour%20cream%20will%20curdle.%3C/p%3E){kind=link}