Pork Stew in Szeged Style
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
4
- For the stew
- 500 grams Pork shoulder (or neck)
- clarified butter (to fry)
- 2 large onions
- 2 garlic cloves
- 2 Tbsps ground paprika (sweet)
- 2 tsps Tomato paste
- 1 sm jar Sauerkraut
- 1 bay leaf
- 2 tsps salt
- thyme
- Caraway (if desired)
- ¾ l hot Broth
- freshly ground peppers
- For garnish
- 1 cup Sour cream
Preparation steps
1.
For the stew, cut the pork shoulder into 3 x 3 cm (approximately 1¼ inches) cubes. Peel the onions and chop coarsely. Chop the garlic cloves finely.
2.
Heat the clarified butter in a pan and fry the pork shoulder pieces until brown. Remove the pork from the pan and place on a plate. Saute the onion with the garlic in the pork drippings in the same pan, add the pork back, and stir in the paprika and tomato paste.
3.
Add the sauerkraut with bay leaf, salt, thyme and cumin to the pork, and pour the hot broth over. Cover and let simmer on low heat for about 1.5 hours. Pour a little broth in between. Season with pepper and salt, if necessary.
Put the stew in a bowl or in four soup plates and garnish with a generous dollop of sour cream.
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