Granted the Hungarians use pork and pork fat for this but of course we use beef, yummo!
This dish works great with elk, moose or even deer as well!
750 g to 1 kg beef, cubed
Salt
Flour
1-2 tbsp olive oil
1 large onion, diced, but if you are lazy, just thinly sliced
Paprika powder, about 1 tbsp
Caraway seeds, the more, the yummier
3-4 garlic, crushed
1 big can of sauerkraut, drain, wash, drain
1 box of beef stock (I used half of it if not more)
1 tube sour cream (about 500 ml)
1 small bunch of dill, chopped
Salt the meat and coat them with flour, heat oil, then brown the meat
Place browned meat into a pot and saute onion and garlic using the drips of the meat. Add in caraway seeds (other name is fennel) and paprika, add in a little stock and pour into the pot
Bring to boil, lower heat, and cook until meat is tender, adding more stock if necessary
Add in sauerkraut, cook 10 mins more
Pour in sour cream mixed with 1 tbsp flour, stir well
Add in chopped dill, stir and serve warm
Szekelykaposzta
Ingredients
- 750 g to 1 kg beef cubed
- Salt
- Flour
- 1-2 tbsp olive oil
- 1 large onion diced, but if you are lazy, just thinly sliced
- Paprika powder about 1 tbsp
- Caraway seeds the more, the yummier
- 3-4 garlic crushed
- 1 big can of sauerkraut drain, wash, drain
- 1 box of beef stock I used half of it if not more
- 1 tube sour cream about 500 ml
- 1 small bunch of dill chopped
Instructions
- Salt the meat and coat them with flour, heat oil, then brown the meat
- Place browned meat into a pot and saute onion and garlic using the drips of the meat. Add in caraway seeds (other name is fennel) and paprika, add in a little stock and pour into the pot
- Bring to boil, lower heat, and cook until meat is tender, adding more stock if necessary
- Add in sauerkraut, cook 10 mins more
- Pour in sour cream mixed with 1 tbsp flour, stir well
- Add in chopped dill, stir and serve warm
