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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the lard and saute the onion to a dark golden. | 2. Add the pork and saute briefly only until it loses color. | 3. Remove pan from heat and add the paprika, and water. | 4. Put it back on the heat and add salt, caraway seed, and garlic. | 5. Cook gently 1/2 hours. | 6. Stir occasionally. | 7. Add sauerkraut and cook until well done. | 8. Your meat should be tender. | 9. Stir the flour into the sour cream then add it to stew. | 10. Let it simmer only about 10 minute. | 11. Take out bay leaf. | 12. It's ready to eat! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	4 1/2	cups	cut	-	-	-	-
shortening	3	tablespoons		339.45599999999996	0.0	0.0	38.4
onion	2	cups	sliced	128.0	29.888	3.52	0.32
hungarian paprika	3	tablespoons	sweet	-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
salt	1	teaspoon		-	-	-	-
caraway seed	2	teaspoons		13.985999999999999	2.0958	0.8303	0.6128
garlic clove	1		crushed	-	-	-	-
sauerkraut	3 1/2	cups	rinsed drained	94.43	21.2716	4.5227	0.6958
bay leaf	1			-	-	-	-
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.