Prepare a traditional pörkölt, only cut the meat into slightly smaller cubes, use a bit less paprika and
pull to the side before completely done. In the meantime, wash the sauerkraut if too pungent and squeeze. Cut the strands across a couple of times to reduce their length. Mix in with the half done pörkölt and add enough water to barely cover it. Over low heat, cook for another 50 minutes, covered, occasionally replacing the water that evaporates. The meat and the sauerkraut should be done at the same time. Mix the flour and the sour cream until smooth, use it to thicken the sauerkraut. Boil for 2-3 minutes.
– Add a handful of washed rice or pearl-barley to the dish together with the sauerkraut.
– Garnish with finely chopped dill and enrich with heavy cream if desired.
– If you have any smoked meat broth, add that to the sauerkraut instead of regular water: it lends a very nice taste to the dish.
Preparation time: 2 hours
One serving: 2801 kJ/670 kcal