Saturday, August 6, 2016

Zsa Zsa Gabor's Dracula Goulash

Zsa Zsa Gabor's Dracula Goulash

2 red onions, sliced
Olive oil or butter
3 lbs. stewing pork
3 lbs. stewing beef
Salt and pepper to taste
Hungarian red paprika
Handful of caraway seeds
Bottle of red wine
4 pounds pre-washed sauerkraut
2 smoked Hungarian (or Polish) sausages
2 cups sour cream
Fresh parsley

Get a big stewing pot.

Finely chop the red onion and saute with olive oil or butter until translucent. Add the pork and beef. Season with salt, pepper and three tablespoons of paprika (you must use Hungarian paprika or don't bother making this dish).

Turn the meat mixture and cook for 10 minutes. Add more paprika and 1/2 small container of caraway seeds. Pour in a bottle of red wine. Cook out the alcohol.

Wash and drain four pounds of good quality sauerkraut in a colander. Add to the meat mixture, cover and stew for about 2 hours.

Cut sausages into half inch pieces and add to mixture and bring up to heat. Add enough paprika to make the stew red. Cover and cook for 15 minutes.

Add a cup of sour cream. Stir in and adjust seasonings.

Serve in bowls garnished with sour cream and a little chopped parsley. Serves 10 hungry Americans or 8 dieting Hungarians.

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