Hungarian Soldier's Pork & Sauerkraut Stew Székely Gulyás
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Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (470.2 g)
- Calories 408.5
- Total Fat - 20.6 g
- Saturated Fat - 8.1 g
- Cholesterol - 108.2 mg
- Sodium - 988.4 mg
- Total Carbohydrate - 14.1 g
- Dietary Fiber - 5.2 g
- Sugars - 4.1 g
- Protein - 39.7 g
- Calcium - 113.9 mg
- Iron - 3.7 mg
- Vitamin C - 28.5 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Drain the sauerkraut, reserving the liquid. If you prefer a milder taste, rinse it once or twice and squeeze out the excess liquid.
Step 2
In a large Dutch oven, melt the bacon over medium heat.
Step 3
Add the minced onion and sauté until soft, about 8 minutes.
Step 4
Add the minced garlic and cook until fragrant.
Step 5
Add the cubed pork and brown on all sides and add paprika.
Step 6
Remove the pot from the heat and stir in the sweet and hot paprika, do not let the paprika burn.
Step 7
Simmer the stew.
Step 8
Add the drained sauerkraut, water and caraway seeds and stir to combine.
Step 9
If your reserved sauerkraut liquid is very tangy, you can add a splash for extra flavor.
Step 10
Bring to a simmer, then cover and cook slowly for 2 hours, or until the pork is tender.
Step 11
To thicken the stew, mix the flour and sour cream together in a small bowl until smooth.
Step 12
Stir the sour cream mixture into the pot and simmer for another 10 minutes and season with salt and pepper to taste.
Step 13
If the sauerkraut is too sour, add a pinch of sugar. Serve hot with a dollop of sour cream.
Tips
No special items needed.
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