Hungarian Pork And Sauerkraut Casserole Kolovzsvar... |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I first tasted this dish years ago at the Columbus International Festival. The Hungarian ladies bring huge amounts of it every year to sell to eager tasters, and I finally got the recipe. Ingredients have been modernized in amounts (because I'll bet you don't know what a #2. Read more .5 can is, either!) and instructions are entirely my own words. If there's more explanation than you need, just allow for a beginner cook who was confused and wished that someone had written it down this way in the first place. Ingredients:
1 28.5-oz can sauerkraut |
1 lb lean ground pork |
1 lg onion, minced |
8 ozs sour cream |
3 heaping tbsps lard |
1/4 c white rice, uncooked |
salt and pepper to taste |
Directions:
1. Preheat oven to 400 degrees.
2. Run cold water through sauerkraut and drain well; blot with paper towels (kraut will still be pretty damp). In wide-bottom pan (dutch oven or sauteuse), melt 2 tbsp lard over medium heat. Add sauerkraut, stir, cover and let cook for 5 minutes or so, stirring occasionally.
3. In another pan, saute onion in 1 tbsp lard over medium heat until onion is clear. Add ground meat, stir, and cook over medium heat until meat is lightly browned. Cover and let cook another 5 minutes or so.
4. Bring water to boil in small saucepan, add rice, boil five minutes, blanch, then add to meat mixture. Season with salt and pepper to taste. Cook meat and rice mixture for a few minutes longer.
5. Assemble in 8 square (or similar size) casserole dish: a layer of sauerkraut, then a layer of the meat mixture, then a few tbsp of sour cream scattered over the meat. Continue, alternating, until dish is full. Cover and bake in 400 degree oven for 25 - 30 minutes. May be served immediately.
6. If using as a main dish, will serve 6.
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