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Szekely Gulyas
(Pork and Sauerkraut Stew)

• 1 pound pork, shoulder
• ½ teaspoon paprika
• 1 pound ribs of pork
• 1 cup water
• 3 large onions, chopped
• 1 teaspoon salt
• 2 tablespoons lard or other fat
• 2 pounds sauerkraut
• 2 cloves garlic, crushed
• 2 teaspoons flour
• ½ teaspoon caraway seeds
• 1 pint sour cream

Cut meat and ribs in 2-inch pieces. Cook onions in fat in Dutch oven or 12-inch frying pan until yellow. Add garlic, caraway seeds, paprika, and water; bring to a boil. Add meat, ribs and salt. Cover and simmer for 1 hour. Add sauerkraut and enough water to cover. Cook about 45 minutes or until meat is tender; stir occasionally. Blend flour and sour cream; add to the stew and simmer for 5 minutes. Serve with buttered noodles. Yield: 8 servings.

The Cookbook of the United Nations, 1964

Printable copies:

• szekely gulyas full page
• szekely gulyas 3×5 card
• szekely gulyas 4×6 card