HUNGARIAN SZÉKELY GULYÁS

HUNGARIAN SZÉKELY GULYÁS, an interesting and flavorful combination of two neighboring cuisines, Hungarian and Romanian, is a favorite in southern Hungary and southwestern Romania where people of the two countries are intermingled as the result of centuries of political squabbling over border position. In general, Hungarians don't use much sauerkraut in their cooking but Romanians do -- in this dish the cooking style of Hungarian gulyas and sauerkraut are combined resulting in an unusual and terrific flavor.

1½ lb lean pork, in small bite-sized pieces

8 oz (one large) onion, finely chopped

1 tsp minced garlic

2 Tbsp paprika

2 Tbsp caraway seeds

1 tsp fresh-ground black pepper

1½ tsp salt

1½ lb sauerkraut, rinsed under running water

4 Tbsp (2 oz) sour cream

Ø Brown meat on high heat in heavy sauté pan in small amount of vegetable oil (may need to do it in several batches). Remove from pan and place into cooking pot.

Ø In the same sauté pan cook onion on medium heat adding little more oil, during last minute add garlic, paprika, caraway seeds, pepper and salt. When onion is golden, add these to meat in the cooking pot.

Ø Sauté well-drained sauerkraut lightly in a film of oil in the sauté pan. Combine with onion and meat, adding little water or wine if needed. Simmer for 1½ hours over very low heat, adding more liquid as needed.

Ø Just before serving, stir some liquid from pot into sour cream in a small bowl and combine with the sauerkraut dish.

Serve with fresh-cooked rice.

Serves 6.