Excellent classic recipe of Hungarian cuisine. Serve with steamed dumpling.
recipe,pork shoulder,sauerkraut- finely chopped cabbage (fermented),Pork,Hungarian cuisine
No. of servings
|All-purpose flour / plain flour||1||tablespoon|
|Ground black pepper||½||teaspoon|
|Ground red paprika||1||teaspoon|
|Sauerkraut- finely chopped cabbage (fermented)||1000||g|
|Semi skimmed milk 1,5%||400||ml|
|Sweet cream for cooking||200||ml|
1. Meat preparation
Peel the onion, chop and saute in oil or lard. Wash the pork meat, cut into the cubes and add into the onion.
When the meat shrinks, add spices and salt, blend it, pour in a water and steam under the lid for 45 minutes.
Pour down a sour water from sauerkraut and add cabbage into the meat. Pour in a cold water. Blend all together and steam for another 15 minutes under the lid.
4. Sour cream - milk thickening paste
Stir the sour cream and flour in milk. Pour mixture into the sauerkraut with meat, blend well and stirring constatnly let it bring to a boil.