Way back in January, when we still lived in New Zealand, we went to our friend, Lucia’s, house for Segedin Goulash and to have a Wii dance competition.
Lucia is from Slovakia, and she made us this glorious traditional dinner. I seriously couldn’t stop eating. I liked it so much, that she even gave me the leftovers to take for lunch the next day. I think she just wanted to shut me up.
I think I pestered her all night, in between dances to Proud Mary and The Spice Girls, to give me the recipe. The next day it was waiting for me in my email.
For the first time since then, it’s been cool enough to eat this fabulous dinner again.
It’s a very warming meal – one with sauerkraut, pork, and homemade dumplings.
The ingredients are basic, the cooking is easy (but takes a few hours of waiting), and it can be made in one pot!
The result is out of this world.
I could really go for another Wii Dance Party. Anyone interested? (Requirements – you must have a Wii, as I do not. BUT, I’ll bring dinner.)
This is my contribution to the Holiday Recipe Exchange.
Adapted from SlovakCooking.com and my good friend Lucia
I couldn’t find all the ingredients this is traditionally made with, so below is the recipe that I used with the ingredients I could find.
300 grams bacon, sliced into strips.
1 large can of Sauerkraut
2 small onions, chopped
2 Tablespoons of flour
300 grams of crème fraishe (or sour cream)
2 Tablespoons Cumin seeds (whole)
2 Tablespoons Paprika
• Sweat the onions in a small amount of olive oil, until translucent
• Add the bacon, and cook until the fat is rendered
• Add the paprika, cumin, salt and pepper. Toast until fragrant.
• Add the sauerkraut and enough water to cover.
• Cover and simmer for 80-90 minutes
• Add some butter to a pan, with the flour. Cook until the butter browns slightly
• Add butter and flour to the sauerkraut to thicken the sauce.
• Stir in the crème fraische and bring to a boil
• Boil until a thick sauce forms.
• Serve with the dumplings