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Sunday, September 25, 2011

Pork and Sauerkraut (Szekely Gulyas)

From the Hungarian Cookbook by The Women's Guild of
the Hungarian Reformed Church in Perth Amboy  Copyright 1978

I can remember my mother (Polish ) making something like
this for my father. (Lithuanian)

She would just use the whole pork chop, but don't remember her mixing
in any sour cream.

1 lb. pork butts
3 T. shortening
1 t. salt
1/2 t. pepper
2 C. sauerkraut
1 C sour cream

Cut meat into 1 inch cubes. Brown meat in shortening, cover and
cook until meat is done.
Remove meat and drain all but 2 T shortening.  Heat sauerkraut in
the shortening, browning a little. Add meat and sour cream to sauerkraut.
Mix well and serve.

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