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Hungary – Pork-Kraut Stew

November 12, 2013


2 pounds pork stew meat, cut into 1-inch pieces
2 tablespoons vegetable oil
2 medium onions, chopped (about 1 cup)
1 clove garlic, finely chopped
2 cups water
1 tablespoon paprika
2 teaspoons instant chicken bouillon
1 1/2 teaspoons caraway seed
1 teaspoon salt
1/8 teaspoon pepper
1 can (27 ounces) sauerkraut, drained
Snipped parsley
1 carton (8 ounces) dairy sour cream

Cook and stir pork stew meat in oil in 10-inch skillet over medium heat until pork is brown; drain on paper towels. Cook and stir onions and garlic in same skillet until onions are tender. Stir in pork, water, paprika, instant bouillon, caraway seed, salt and pepper. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in sauerkraut into pork mixture. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 30 minutes. Sprinkle with parsley and serve with sour cream. 6 to 8 servings.

Hungarian Holiday Stew: Stir a mixture of 1/4 cup water and 2 tablespoons flour into pork mixture after second simmering. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Stir in sour cream; heat just until mixture is hot. Sprinkle with parsley.

From Hungary, and in the tradition of Gulyás.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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