North Croatian Sour Turnip With Pork Meat Food

NORTH CROATIAN SOUR TURNIP WITH PORK MEAT

Steps:

• Melt lard and fry flour until brownish. Add garlic and red dried paprika and just a little cold water.
• Make creamy mixture ("zaprska") than add sour turnip (in Croatia it is sold sliced like spaghetti) pork meat (in one or two pieces), turnip brine, pepper, bay leaf and water if necessary.
• Cook 30 - 50 minutes on low fire until turnip is soft but not too soft.

NORTH CROATIAN PORK CHOPS IN MUSHROOM SAUCE

Steps:

• Flat pork chops a bit, pour few drops of Worcestershire sauce on each side and spread out it. Season with salt and pepper, put them on a plate and pour oil over pork chops. Make sure that pork chops are covered with olive oil. Leave them to soak in oil for 60 minutes.
• Cut white mushrooms into leaves, and wild mushrooms into small pieces (if you have dried mushrooms soak them in cold water for 20 minutes and than cut them into small pieces).
• Take a frying pan (preferably Teflon, so you don't have to add more oil), heat it. Cover each chop with flour and than fry it until brownish.
• When finished, put pork chops aside into warm place, add butter and all mushrooms. Season with salt, green pepper and thyme and sauté until mushrooms are soft.
• Put back pork chops, add wine and cook on medium fire for 20 minutes. When you see liquid evaporates add beef stock. Cook for 30 more minutes.
• Before end, remove pork chops aside, add mustard and mix well. Cook for 1 minute, add sour cream and mix again. Put back pork chops, cover with sauce and add parsley leaves. Now it is ready to serve. I would recommend rice or mashed potato to serve with this meal.

NORTH CROATIAN PORK AND SAUERKRAUT STEW (SEKELI GULASH)

Steps:

• Cut pork meat into small pieces.
• Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
• Add paprika and mix. Add some wine and continue to sauté it.
• After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
• Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
• Before serving add sour cream and mix.