|
Post by 58limited on Jan 12, 2010 19:27:13 GMT -5
Here is a good recipe using homemade sauerkraut. This was given to me by my Swiss friend:
Szegediner Gulasch
1 tsp. Oil 1 Tbsp. Salt 2-3 Onions, chopped 1 Tbsp. Tomato paste 1/2 lb. Pork stew meat 2 Cloves garlic, crushed 1 tsp. Paprika 1-1 1/2 lb Sauerkraut 1 cup meat bouillon 1 cup sourcream
Saute onions in oil. Add pork and cook 10 minutes. Add paprika and salt, cook 10 more minutes. Add tomato paste, garlic, and bouillon. Cook 1 1/2 hours. Add sauerkraut and cook 20 minutes. Add sourcream just before serving.
|
|
|
Post by Chuckie on Apr 12, 2013 13:22:29 GMT -5
Well I did make (modify!) this to suit my tastes. Keep in mind 58limited's recipe is below--my apologies to him in advance for butchering it!! I just changed it a bit to my liking. Here's what I did: 2# Pork loin country style boneless 2 TBS olive oil 3 onions diced 1 red bell pepper diced to nickel size 3 TBS minced garlic (from jar) 1 TBS Worcestershire + more for serving 1/3 cup sour cream + more for serving 1 TBS Szeged Hot Paprika 1/2 can tomato paste (3 oz) 1 small can beef broth 1.5# kraut (fresh if you've got it) I sauteed the onions/bell pepper in oil while I cubed the pork, and then added it to brown approx 10 minutes. Add the hot paprika, Worcestershire, tomato paste & sour cream, mix well. Put 1/2 the kraut in the large thermowell pot. Add 1/2 the pork mix, rest of kraut, the rest of pork mix and beef broth. Stir well. Place in thermowell high heat for 20 - 30 minutes (until steaming). I left mine from approx 1:00 p.m. until 6:00 p.m., and it was VERY good. For those that think it might make too much, here's a pic of how much space it took up in the pot: Here's the homemade noodles I served it on, recipe in Idlehour cookbook. I like them thicker, and I cut these w/the Monkey's rolling ruffled edge noodle cutter: And here it is before being gobbled--I put another dollop of sour cream on top, and a few more shakes of Worcestershire: Some of the pork cooked all the way down, but a good deal of it was still chunked. We had it w/those hard french rolls too--yum!! (they were frozen, no time to make those) CHEERS! Chuckie
|
|
|
Post by vaporvac on Apr 12, 2013 17:59:28 GMT -5
You need to post a pic of that rolling ruffled edge noodle cutter as those noodles look delicious and so pretty. When I first clicked on the pic I thought it was apple pie a la mode. That is some serious sour cream. I must be craving some sugar.
|
|
|
Post by robere210 on Apr 12, 2013 21:23:32 GMT -5
Man alive Chukie, that looks DELISH! I'm gonna have to make that one.
|
|
|
Post by karitx on Apr 12, 2013 21:26:11 GMT -5
That looks so good, Chuckie! Especially those homemade noodles!
|
|
|
Post by Chuckie on Apr 12, 2013 23:53:57 GMT -5
Man alive Chukie, that looks DELISH! I'm gonna have to make that one. ALL credits go to 58limited, and his former Swiss classmate who gave HIM the recipe!!!! Again, I just altered what was already PERFECTION, and adjusted it to MY taste AND to adapt to the thermowell!!!!! CHEERS! Chuckie
|
|
|
Post by nana on Jun 13, 2017 20:35:15 GMT -5
I made this for dinner tonight. It was yummy! It tasted like German comfort food, although not Bavarian, I guess, because my mom never made anything quite like this. I had some ground pork and was looking for something different to do with it. I'm so glad for all the great cooks on this site and how generously they share their wealth! I made 58Limited's version, since I flavor my sauerkraut pretty heavily with caraway, so wanted to keep it simple. And I used a bit more garlic and paprika than it called for, half regular and half smoked paprika. Served over spaetzle, It was delicious. Another winner!
By the way--after all the sauteing, I just mixed it all together at once except the sour cream, and put it in the twell and after about 5 min I turned it off since it was already hot, and gave it about 2 hours. Perfection!
|
|