You guys already know that I’ve been all about the soups and stews lately. As sad as I am to see summer fade into fall, I’m so pleased that it’s cool enough now that I can eat hearty hot dishes again. I wanted to find something that would incorporate some of Thurn’s wonderful smoked sauerkraut. When I saw this recipe over at The Cookbook Junkie, I knew it was exactly what I was looking for. The finished stew kind of reminds me of an orange (tomato based) borscht. Definitely would make again, maybe next time using smoked sausage in the place of pork (to save some $$). I’m submitting this recipe to the Low and Slow blogging event over at The Constables’ Larder.
recipe from The Time-Life International Cookbook (1977)
1 lb. sauerkraut, fresh, canned or packaged
2 tbsp. lard
1 c. finely chopped onions
1/4 tsp. finely chopped garlic
2 tbsp. sweet Hungarian paprika
3 c. chicken stock or water
2 lb. boneless shoulder of pork, cut into 1-inch cubes
1 1/2 tsp. caraway seeds
1/2 c. tomato puree
1/2 c. sour cream
1/2 c. heavy cream
2 tbsp. flour
Wash the sauerkraut thoroughly under cold running water, and then soak in cold water for 10 to 20 minutes to reduce its sourness (we skipped this step – just drained it and gave it a cursory rinse).
Melt the lard in a 5-quart casserole (I used a Dutch oven) and add the onions. Cook them over moderate heat, stirring occasionally, for 6 to 8 minutes, or until they are lightly colored, then add the garlic and cook a minute or two longer. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Pour in 1/2 cup of the stock or water and bring it to a boil, then add the pork cubes.
Now spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water, and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point, cover the casserole tightly and simmer for 1 hour. Check every now and then to make sure the liquid has not cooked away. Add a little stock or water if it has; the sauerkraut should be moist.
When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Taste for seasoning. Serve Transylvanian goulash in deep individual plates, accompanied by a bowl of sour cream.