Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl. | 2. Cook the rice (you should end up with about three cups). | 3. Put ground meat into another large bowl - you will need the space! | 4. In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy. | 5. When done, pour off the oil, using spatula to keep onion in saucepan. | 6. Divide the cooked onions, leaving one half in saucepan | 7. Place the other half on the meat. | 8. Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan. | 9. Pour in some water, just as much so the mixture gets creamy. | 10. Let cool a little, then pour on sauerkraut and mix together. | 11. Take the bowl with the meat and onion. | 12. Make a well in the middle of the meat mixture, add the egg and mix together with your hands. | 13. Mix in cooked rice. | 14. Add paprika for nice red color, salt and pepper to taste and marjoram. | 15. Knead until smooth. | 16. Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy! | 17. Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top. | 18. Make meatballs about the size of a kiwi - don't need to make them hard. | 19. Place in the pan, next to each other to make a "meatball layer". | 20. Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs. | 21. Top it with the remaining sauerkraut. | 22. Place other half of speck on top. | 23. You must completely cover the meat layers with sauerkraut leaving no holes. | 24. Pour in water only until you can see it appear on the side - to about 3/4 of the pan. | 25. Cover, and cook on low heat. Do not stir! | 26. Occasionally lift pan up and move back and forth sideways, like you were steering your car. | 27. It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked. | 28. Serve with sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef	1	kg	ground	1980.0	0.0	194.2	127.3
sauerkraut	2			80.8996	18.2237	3.8747	0.5961
onion	2		peeled diced	120.0	28.02	3.3	0.3
egg	1			71.5	0.36	6.28	4.755
rice	1	cup	uncooked	702.0	154.713	12.8895	1.131
ham			middling-sized minced divided middling-sized minced divided	-	-	-	-
oil				-	-	-	-
water				-	-	-	-
tomato sauce	1/4	cup		-	-	-	-
paprika				-	-	-	-
salt				-	-	-	-
cream			sour	-	-	-	-
pepper				-	-	-	-
marjoram	1	teaspoon		1.626	0.3634	0.076	0.0422

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