Hungarian Sauerkraut Food

HUNGARIAN SAUERKRAUT

Steps:

• Drain sauerkraut pressing excess liquid out.
• Rinse sauerkraut once or twice until the flavor is mild.
• Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
• Saute for about 8 minutes or until onions are soft.
• Add sauerkraut,stock and caraway seeds.
• Cover and simmer slowly for 1 1/2 to 2 hours.
• To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
• Simmer for 10 more minutes.
• Season with salt and pepper and a pinch of sugar if necessary.
• If you like to add some sausages or some other"wurst" that would be fine too.
• Add it during the last 1/2 hour of cookin.

HUNGARIAN SAUERKRAUT & PORK

Steps:

• 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 water and sugar.
• Stir to mix it up and then cover the pot.
• Cook slowly for about one hour, or until meat is tender.
• Add the sour cream and stir.
• Add salt & Pepper to taste.
• Serve in soup plates, with good crusty bread.

HUNGARIAN STUFFED SAUERKRAUT

Steps:

• Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl.
• Cook the rice (you should end up with about three cups).
• Put ground meat into another large bowl - you will need the space!
• In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy.
• When done, pour off the oil, using spatula to keep onion in saucepan.
• Divide the cooked onions, leaving one half in saucepan
• Place the other half on the meat.
• Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan.
• Pour in some water, just as much so the mixture gets creamy.
• Let cool a little, then pour on sauerkraut and mix together.
• Take the bowl with the meat and onion.
• Make a well in the middle of the meat mixture, add the egg and mix together with your hands.
• Mix in cooked rice.
• Add paprika for nice red color, salt and pepper to taste and marjoram.
• Knead until smooth.
• Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy!
• Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top.
• Make meatballs about the size of a kiwi - don't need to make them hard.
• Place in the pan, next to each other to make a "meatball layer".
• Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs.
• Top it with the remaining sauerkraut.
• Place other half of speck on top.
• You must completely cover the meat layers with sauerkraut leaving no holes.
• Pour in water only until you can see it appear on the side - to about 3/4 of the pan.
• Cover, and cook on low heat. Do not stir!
• Occasionally lift pan up and move back and forth sideways, like you were steering your car.
• It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked.
• Serve with sour cream.

HUNGARIAN GOULASH WITH SAUERKRAUT

Steps:

• In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
• Add onions to the skillet, saute 5 minutes.
• Pour off excess fat and return meat to the pot.
• Sprinkle in the paprika and Majoram.
• Top with sauerkraut.
• Bake covered for 1 hour 350F degrees oven.
• Add salt.
• When ready to serve stir in the sour cream and caraway seeds.
• Serve over hot buttered noodles.

HUNGARIAN TREASURE (SZEKELY GULYAS)

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.