This month's recipe is from a cookbook provided by Louise Fielding of Bethlehem, PA. Her relatives emigrated from Neustift, Austria and Raabfidisch, Hungary and settled in Allentown.

The cookbook itself is from the former St. Peter's Evangelical Lutheran Church in Allentown, PA at Ridge Ave. and Chew St., about 2 blocks from the Allentown Turner Liederkranz.

There is a section dedicated to Austrian and German recipes; for BB purposes I will stick to the Austrian ones. Thanks Louise!


SEKALAE / PORK GOULASH WITH SAUERKRAUT
(from St. Peter's Church)

Ingredients-group 1:
  • 1 bag or large can sauerkraut
  • 1/4 cup paprika
Ingredients-group 2:
  • 2 large onions, diced or cut fine
  • 2-1/2 lb. lean pork cubes
Ingredients-group 3:
  • 1 cup water
  • 2-3 Tbsp. flour
  • salt and pepper to taste
(continued on page 2)
Spice bag:
  • 4 whole peppercorns
  • 4 allspice berries (whole)
  • 1 large bay leaf, crushed
Ingredients-group 4:
  • 1 pint sour cream
Preparation:

Soak saukerkraut in water; drain. Repeat, if necessary, according to taste.

Wash pork cubes and drain. Saute onion in large pan. Add meat; cover and simmer. Stir occasionally until meat is no longer pinkish in color. Add mixture of flour, water, salt and pepper. Stir well. Add sauerkraut and paprika, stir to mix.

Bring to a boil; add spice bag and turn to simmer until meat and sauerkraut are tender.

When ready to serve, add sour cream, stirring until hot, but not boiling. Serve over (or with) mashed potatoes.