Add 1/2 cup (125 ml) of rinsed and drained sauerkraut to nearly done Pork Goulash, simmer for 10-15 minutes to blend the flavors, serve with sour cream.
Eva's Hungarian Kitchen
By Eva Kende
Paperworks Press, Ltd.
Recipes reprinted by permission.
Note: These recipes are reprinted by permission from Eva's Hungarian Kitchen, by Eva Kende—an inspiring wirebound collection of 300 authentic Hungarian recipes. The easy to follow recipes are titled in both English and Hungarian, and the background on the Magyars and their traditional foods is charming, informative and well done. Eva's Hungarian Kitchen differs from other Hungarian cookbooks in that the focus is on home-cooking, not on fancy stylized recipes of a chef, and strives to include all the traditional foods, not just the ones "fit for company."
Kate's Global Kitchen for October, 2000:
Copyright © 1997-2007, Kate Heyhoe. All rights reserved.
This page created October 1997 and modified October 2007