Food recipes
Szekely Goulash
Szekely Goulash Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw spices, paprika salt, table salt, table oil, olive, salad or cooking onions, raw water, bottled, generic sauerkraut, canned, solids...
Szekely Goulash
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
salt, table
salt, table
oil, olive, salad or cooking
onions, raw
water, bottled, generic
sauerkraut, canned, solids and liquids
water, bottled, generic
cream, sour, cultured
Directions:
Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
Add the meat to the pot and brown the meat all over.
Add 2-3 tbsp hot water.
Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.
Ingredients:
pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
salt, table
salt, table
oil, olive, salad or cooking
onions, raw
water, bottled, generic
sauerkraut, canned, solids and liquids
water, bottled, generic
cream, sour, cultured
Directions:
Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
Add the meat to the pot and brown the meat all over.
Add 2-3 tbsp hot water.
Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.