Hungarian Sauerkraut Recipes

HUNGARIAN SAUERKRAUT GOULASH SZEKELY GULYAS

Steps:

• Heat lard in pot and saute onions till soft. Set onions aside and brown the pork in same pan. Deglaze pan with some water (or white wine if you want to get fancy) and scrape up the juices. Add onions back to pot and salt, paprika and the caraway seeds. Take sauerkraut and rinse very well and add to pot. Add enough water to pot to cover all the ingredients and let simmer 1 1/2 hours or until meat is tender. Take sour cream and put in tureen or serving bowl and ladle soup little by little while constantly stirring to prevent curdling. Serve immediately on top of boiled potatoes, dumplings or wide noodles. cook's notes If using pork sausage, reduce cooking time by one hour.

HUNGARIAN TREASURE (SZEKELY GULYAS)

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

HUNGARIAN SAUERKRAUT & PORK

Steps:

• Brown the meat and onion (in lard or oil if needed) in a pot with lid.
• Add the paprika to the meat and onion mix, stir to mix in (do not burn).
• Put in the drained sauerkraut, crushed tomatos, bay leaves water and sugar.
• Stir to mix it up and then cover the pot.
• Cook slowly for about one hour, or until meat is tender.
• Add the sour cream and stir.
• Add salt & Pepper to taste.
• Serve in soup plates, with good crusty bread.

HUNGARIAN SAUERKRAUT

Steps:

• Drain sauerkraut pressing excess liquid out.
• Rinse sauerkraut once or twice until the flavor is mild.
• Melt bacon in a dutch oven or casserole; when hot add, onion and sweet paprika.
• Saute for about 8 minutes or until onions are soft.
• Add sauerkraut,stock and caraway seeds.
• Cover and simmer slowly for 1 1/2 to 2 hours.
• To thicken sauerkraut, stir 2-3 tablespoons flour into 1 cup of sour cream and add to sauerkraut.
• Simmer for 10 more minutes.
• Season with salt and pepper and a pinch of sugar if necessary.
• If you like to add some sausages or some other"wurst" that would be fine too.
• Add it during the last 1/2 hour of cookin.

HUNGARIAN PORK AND SAUERKRAUT CASSEROLE RECIPE - (4.3/5)

Steps:

• Method Preheat oven to 350°F. Place the rice, 2 cups stock or water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover tightly and simmer for 15 minutes. Remove from heat and set off to the side, covered. Heat the oil in a sauté pan or skillet over medium flame. Add the paprika and stir to just cook through and color the oil, about 30 seconds. Add the onions and sauté until translucent, about 4 to 5 minutes. Do not brown. Add pork, sausage and the 1 1/2 cups of stock or water. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. Add more stock or water if necessary to keep the pan from drying out. Remove from heat and season to taste with salt and pepper. Place 1/3 of the rinsed sauerkraut in the bottom of a large casserole or baking dish. Spread 1/2 of the cooked rice over the sauerkraut. Then spread 1/2 of the meat over the rice. Lay egg slices over the pork and sausages. Repeat these layers a second time, finishing with a layer of sauerkraut. Spread the sour cream over the top of the sauerkraut and lay the bacon strips neatly over the sour cream. Sprinkle the top of the dish with paprika for garnish. Place the casserole in oven and bake for 40 to 50 minutes, or until it is bubbling and browned on top. Variations Try to use a Eastern European sausage like kolbász, kielbasa or Polish sausage. If unavailable, just use a spicy Italian sausage. Some recipes substitute cooked sliced potatoes for the rice

HUNGARIAN STEWED MEAT AND SAUERKRAUT (SZEKELY GULYAS)

Steps:

• In a large skillet, saute the sausage slices over medium-high heat, tossing, until lightly browned on both sides, about 5 minutes. Remove, drain on paper towels and set aside. In the same skillet, brown the beef and ham cubes in the sausage fat over high heat and set aside.
• In a large casserole, heat the bacon fat. Add the onions and cook over medium heat, until transparent, 10 to 15 minutes. Stir in the paprika and cook, stirring, until the paprika and onions form a thick paste and the scent of raw paprika disappears, about 5 minutes. Stir in the beef and ham cubes. Rinse the sauerkraut and add it, along with the broth, bay leaves and thyme. Stir well to combine all the ingredients.
• Bring the stew to a boil. Reduce the heat to simmer and cook, covered, for about 45 minutes. Add the sausage slices and continue cooking until the meats are very tender, about 45 minutes longer. Season with salt and pepper. Let cool, then refrigerate overnight to allow the flavors to develop.
• The following day, reheat the stew and adjust seasoning with additional salt and pepper. Remove bay leaves. Serve with sour cream on the side, if desired.

SZEKELYGULYAS (SAUERKRAUT GOULASH)

Steps:

• Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
• Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
• Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.