t’s all right for the meat used in this dish to be slightly on the fatty side. Sliced Hungarian sausage can also be added with the pork. Because of the sauerkraut, Alsatian wines, such as Gewürztra-miner or Riesling, go particularly well with this dish.

SERVES 4

INGREDIENTS

• 2 Tbs. lard or extra-virgin olive oil
• 1 large red onion, finely chopped
• 2 lb. pork butt, cut into 3/4-inch cubes
• 1 green bell pepper, cored, seeded, and sliced
• 1 tsp. paprika
• 1 small tomato, peeled and sliced
• 2 tsp. red pepper paste (recipe below) or 1 tsp. kosher salt
• Freshly ground black pepper
• 11/2 lb. sauerkraut, rinsed and drained
• 11/2 cups sour cream; more for garnish

FOR RED PEPPER PASTE: 

• 2 red bell peppers, roasted and peeled
• 1-2 cloves garlic
• 1 tsp. sweet paprika

INSTRUCTIONS

1. In a deep pot, heat the lard or oil.
2. Add the onion and sauté until light brown.
3. Add the pork and brown it.
4. Stir in the green pepper, paprika, tomato, red pepper paste or salt, a pinch of black pepper, and enough water to cover the bottom of the pan.
5. Cover and cook for about 45 minutes, stirring occasionally and adding a little water if needed.
6. Mix in the sauerkraut and a little water (or some of the sauerkraut juice if it isn’t too tart).
7. Continue cooking until the meat is tender.
8. Taste for salt and then mix in the sour cream.
9. Don’t boil at this point or the sour cream will curdle.
10. Serve topped with a spoonful of sour cream and accompanied by Hungarian bread.

FOR RED PEPPER PASTE:

• Clean the peppers and cut them in pieces. Purée the peppers to a paste in a food processor. Mix in the salt, putinto jars, and refrigerate. It will keep indefinitely. Use it with soups, goulashes, and paprikás dishes instead of salt

NUTRITION INFORMATION PER SERVING:

• 600 CALORIES | 48g PROTEIN | 16g CARB | 38g TOTAL FAT | 18g SAT FAT | 14g MONO FAT | 3.5g POLY FAT | 185mg CHOL | 1,520mg SODIUM | 6g FIBER