Hungarian Székely Gulyás


2 lb pork, cut in 1-inch cubes
2 tbsp. butter
1 lg. onion, chopped (1 cup)
1 tbsp. paprika
2 c. chicken broth
1 c. water
1 tsp. caraway seeds
2 tsp. salt
dash pepper
1 can (1 lb., 11 fl. oz.) sauerkraut
2 tbsp. flour
1/4 c. water
1 carton (8 oz.) sour cream


1. Brown pork, part at a time (removing pieces to a bowl as a brown), in butter in a heavy kettle or Dutch oven.  Sauté oven until golden, about 5 minutes, in same pan, adding more butter if needed.  Stir in paprika; cook 1 minute longer. Return all meat.

2. Stir in chicken broth, the 1 cup of water, caraway seeds, salt and pepper.  Bring to boiling; lower the heat and cover.  Simmer for 1 hour and 15 minutes.

3. Drain and rinse sauerkraut; stir into the stew.  Simmer 30 minutes longer, or until meat is tender.

4. Blend flour and the 1/4 cup water in a small cup; stir into simmering stew.  Cook and stir until the gravy thickens and bubbles 3 minutes.

5. Lower heat; stir 1 cup hot sauce into sour cream in a small bowl until well blended; stir back into the kettle.  Heat just until heated through.  Do not boil.  Sprinkle with parsley.  Makes 6 servings.

Family Circle Cookbook


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