North Croatian Pork and Sauerkraut Stew (Sekeli Gulash)

This meal is originally Hungarian but since us Croats and Hungarians lived in one Empire for 400 years gastronomic influences are inevitable. This is also my grandmother’s recipe.

• Ready In: 1 hr
• Serves: 5
• Yields: 5 portions

Ingredients

• 700  g  pork necks (no bones)
• 150  g onions
• 100  g  lard
• 1  teaspoon flour (optional)
• 1  teaspoon paprika (dried, red)
• 1  bay leaf
• 1  teaspoon caraway seed
• 1 1⁄2 cups white wine
• 800  g sauerkraut
• 100  g sour cream
• 1⁄2 teaspoon pepper
• 1  teaspoon salt

Directions

1. Cut pork meat into small pieces.
2. Finely slice onion and sauté it on lard until soft. Add meat and continue to sauté it until meat starts to change color.
3. Add paprika and mix. Add some wine and continue to sauté it.
4. After 10 to 15 minutes add sauerkraut (sliced), bay leaf, caraway seeds and more wine. Add water and brine (only if you like it really sour).
5. Cook 30 to 40 minutes on low fire. After 20 minutes add flour (just one teaspon if you want thicker stew) and mix well. Continue to cook until sauerkraut is soft.
6. Before serving add sour cream and mix.