Being a huge fan of any kind of braise and Hungarian Foods, I decided to put together a veal or pork and sauerkraut stew. Oyama Sausage** makes their own sauerkraut containing only cabbage and salt. Make sure you rinse it well before using. The Gulays are excellent served with noodles, potatoes or dumplings. Normally I make this dish in fall or winter when it’s cold or rainy or both…seems the right thing to do!
Makes 4 – 6 Servings
2 lbs. cut up pork butt or shoulder** or stewing veal
2 Tbsp. canola oil + 1 TBSP. EVOO for browning pork
1 lb. sauerkraut, drained, rinsed,
1 large onion, chopped
3 cloves garlic, minced
1 each red & green pepper, cut into 1” chunks
1 cup tinned Italian tomatoes, diced
1 tsp. tomato paste
1 ½ – 2 cups cup beef stock** or tinned low/no salt beef broth
1 tsp. dried marjoram or 1 Tbsp. finely chopped fresh
1 tsp. caraway seeds
2 Tbsp. sweet Hungarian paprika,
1/8 tsp. smoked hot paprika
1 bay leaf
Salt & freshly ground black pepper to taste
½ tsp. sugar to taste
(opt.) 1 cup sour cream with 1 Tbsp. flour stirred in (light sour cream has a tendency to curdle so I don’t recommend it)
Note: I like the addition of sour cream but will leave it up to you. Adding the flour to the sour cream not only stabilizes it but acts as a thickener to the stew.
Garnish: finely chopped Italian (flat-leaf) parsley
Make The Gulays:
Place a large, deep, ovenproof skillet over medium heat, add the oil; heat until oil is hot but not smoking. Place the pork cubes in the pan, without crowding, otherwise the meat will not brown properly. Brown on all sides; remove to a plate. Add the onions to the pan & sauté until softened, add the garlic, stirring for a minute. Add the paprika, stirring for a minute. Add remaining ingredients, except salt, pepper & sugar; cook over low heat for 1 hour or cook in a preheated 325 F oven. After the first hour stir in the peppers. Replace the lid & return to the oven for another hour. Remove from the oven; place over medium-low heat. Adjust the seasoning with salt, pepper & a bit of sugar to taste. Stir in the combined sour cream/flour mixture & heat until very hot, do not boil, as the sour cream will curdle, until the flour taste has cooked away, approximately 10 minutes.
An excellent source for pork is Gelderman’s. To locate them, please see My Source List.
To locate Oyama, click My Source List.
To make your own homemade stock, click Making Stock.