Monday, January 21, 2008
Good on a cold night
The Time-Life International Cookbook Copyright 1977
1 pound sauerkraut, fresh, canned or packaged
2 tablespoons lard I used oil
1 cup finely chopped onions
¼ teaspoon finely chopped garlic
2 tablespoons sweet Hungarian paprika
3 cups chicken stock or water I used low-sodium chicken broth
2 pounds boneless shoulder of pork, cut into 1-inch cubes I used boneless spareribs
1 ½ teaspoons caraway seeds
½ cup tomato purée I used tomato paste
½ cup sour cream
½ cup heavy cream
2 tablespoons flour
Wash the sauerkraut thoroughly under cold running water, then soak in cold water for 10 to 20 minutes to reduce its sourness.
Melt the lard in a 5-quart casserole 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 2 longer. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Pour in ½ 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 purée 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.
I guess it was a bit misleading when I said I had something more ambitious planned for dinner last night. It wasn't all that ambitious, it just required a bit more time than I usually have on a weeknight. It was actually very easy to put together.
I've had my eye on this recipe for a while and it's basically just a richer, more flavorful version of pork and sauerkraut. I was pleased with it. It was perfect for this cold weather we've been having. The jury is still out on what I served it with, which I'll discuss tomorrow. Stay tuned.
Blast From The Past: Hawaiian Franks from September 2007. I've been craving that again for some reason.
Question of the Day: How's your weather? Colder than usual? Warmer that usual?