Transylvanian Tochitura Recipes

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TRANSYLVANIAN TOCHITURA



Transylvanian Tochitura image

I took this recipe from a the owner of Restaurant Transylvania in Hollywood, FL. I also included some notes on preparing the polenta.

Provided by ChefBlaine

Categories     Pork

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 lbs boneless pork butt
1/2 lb smoked sausage
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 yellow onion, finely chopped
2 tomatoes, finely chopped
6 garlic cloves, minced
salt and black pepper
5 tablespoons vegetable oil
1/2 cup water

Steps:

  • Dice the pork butt and smoked sausage into 1 inch pieces.
  • Dice smoked sausage into 1/2 inc pieces.
  • Add vegetable oil and 1/2 cup of water into a large skillet.
  • Heat over medium temperature until oil is hot.
  • Add the pork, allowing meat to cook for approximately 1 hour.
  • In the meantime you make the polenta (mamaliga). Follow the directions on how much water to add depending on how much polenta you want. Bring the water with salt to boil, turn the fire low and pour in the flower, stirring with a whisk. Let it boil for around 15 minutes.
  • Add all the vegetables to the meat mixture and continue to cook, stirring occasionally.
  • Fry an egg and put on top of the cooked polenta.
  • Season with salt and black pepper.
  • serve meat mixture and polenta with egg together.

Nutrition Facts : Calories 918, Fat 70.9, SaturatedFat 21.1, Cholesterol 188.4, Sodium 998.3, Carbohydrate 11.1, Fiber 2.3, Sugar 4.8, Protein 56.8

TRANSYLVANIAN GOULASH



Transylvanian Goulash image

This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series.

Provided by Springbok

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1/4 teaspoon garlic salt
2 tablespoons sweet paprika
3 cups chicken broth
1 -2 lb boneless pork shoulder, cut in 1 in cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato puree
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Steps:

  • Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
  • Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
  • Add the garlic, season with salt and cook a minute or two longer.
  • Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
  • Add the pork cubes.
  • Spread the sauerkraut over the pork and sprinkle with carraway seeds.
  • In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
  • Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
  • Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
  • When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
  • Serve in large wide bowls accompanied by a side of sour cream.

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