click to rate
0 votos | 2301 views
Raciónes: 12

Ingredientes

Cost per serving $1.78 view details

Direcciones

  1. This traditional Hungarian dish can now be made in slow cookers. If you do not have one of the ones with a removable liner for browning, start it off in a heavy skillet and transfer it to a Crock-Pot, or possibly just make it the old-fashioned way in a heavy cast iron Dutch oven. Great for camp fire cooking!
  2. Cut pork into 2 inch cubes, removing all traces of fat. Heat bacon in a heavy dutch oven till crunchy, then crumble. In same skillet, saute/fry onions and cook, stirring constantly for 3-4 min of till soft and golden brown. Add in garlic and paprika; cook, stirring for 2 more min (don't let garlic brown).
  3. Add in vinegar, pork, salt and caraway seed, stirring well. Add in sufficient broth to barely cover the pork. Reduce heat to low setting and simmer, stirring occasionally, for about 1 hour or possibly till pork is almost, but not quite tender.
  4. To thicken, stir in Wondra flour. Add in lowfat sour cream; stir well.
  5. Cover; simmer for 20 min, or possibly till meat is tender. The sauce should have a consistency similar to heavy cream. If the sauce is too thin, cook without cover till sauce has thickened; if too thick, add in a small amount of broth.
  6. Serve with boiled baby potatoes or possibly over buttered noodles or possibly steamed rice.
  7. About 6 servings.

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 189g
Recipe makes 12 servings
Calories 296  
Calories from Fat 154 52%
Total Fat 17.16g 21%
Saturated Fat 6.41g 26%
Trans Fat 0.0g  
Cholesterol 80mg 27%
Sodium 110mg 5%
Potassium 608mg 17%
Total Carbs 6.39g 2%
Dietary Fiber 1.4g 5%
Sugars 2.39g 2%
Protein 27.43g 44%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment