Szkelely Kaposzta/Szekely Gulyas
This is one of the many delicious variations on the basic dishes, in this case on porkolt make with pork. Combine with sauerkraut and some sliced smoked sausange, and sour cream, the dish takes on a whole new face and flavor. The amount of sausage is flexible. It adds a nice smokey taste, but also tastes good in the dish.
Start with the porkolt recipe using pork and prepare exactly as shown.
When the porkolt is simmering, rinse a 1 . bag or jar of sauerkraut, running fresh water through it at least three times. Taste it and don’t lose all the sourness. Just get rid of the biting sourness.
Pour about 3-4 tablespoons oil in a frying pan and add the sauerkraut. One medium heat, saute the sauerkraut, pressing down on it with a spoon to get rid of the moisture. You can hear it sizzling when you do that. Don’t let the sauerkraut brown, just let it cook a bit, but keep the crunchiness. This should take no more than 15-20 minutes. Lower the heat if it start to brown and stir frequently.
When the meat is tender and you have adjusted the seasonings to the porkolt add the sauerkraut and stir well. Sliced smoked sausage is usally added at this point. Let this simmer together on low heat until serving.
Some people add the sour cream and mix it through. Others prefer to serve it and then everyone adds sour cream to taste. Either way, it’s a favorite!