Szekely Gulyas

(This photo is not flattering to the Gulyas. it tastes better than it looks here!)

2 onions, chopped
1 T. olive oil or bacon drippings
2 T Hungarian paprika
2 tomato, seeded and chopped
1 large green pepper, chopped or sliced into rings
4 cloves garlic, finely chopped
2 t caraway seeds
5 lbs. pork tenderloin, cut into large bite-size pieces
Salt and pepper to taste
2 lbs. sauerkraut (2 large glass jars)
1 cup (8 oz) sour cream
2 T. all-purpose flour
1 lb. kielbasa sausage, sliced into rounds

In a 5-quart dutch oven or pot, saute onion in olive oil or bacon drippings until transparent. Add paprika, tomato, green pepper, garlic, caraway seeds, salt and pepper, and meat on top. Pour 3/4 c. water over and cover with a lid.  Simmer about 1 - 1/2 hours, adding water if needed, until meat is tender.

Drain and rinse sauerkraut.  Add sauerkraut to meat mixture and simmer 20 minutes.  Can be prepared a day or two ahead up to this point and refrigerated. Mix sour cream and flour and add along with sliced kielbasa. Bake covered with lid in the oven at 300F for 30 to 40 minutes (if refrigerated, bake for 60 minutes.)

Serves: 8-12

Source: Adapted by Lena Zentall from Biro Flavors of Hungary and Betty Zentall's recipe.

Prepared by: Lena for the July 2014 meeting.