Ingredients:
400 g/14 oz lean pork
200 g/8 oz smoked sausage
100 g/4 oz smoked bacon
1 kg/4 oz sauerkraut
100 g/4 oz rice
3 hardboiled eggs
2 chopped onions
200 ml/2 third pint sour cream
1 teaspoon paprika
1 tablespoon lard
salt
Procedures:
1. Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes.
2. Spread about a third of sauerkraut in the vbottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp.
Recommended wines:
Csongrádi kadarka, Villányi kadarka
400 g/14 oz lean pork
200 g/8 oz smoked sausage
100 g/4 oz smoked bacon
1 kg/4 oz sauerkraut
100 g/4 oz rice
3 hardboiled eggs
2 chopped onions
200 ml/2 third pint sour cream
1 teaspoon paprika
1 tablespoon lard
salt
Procedures:
1. Boil the rice in a slightly salted water and leave aside. Fry the onions until transparent, remove from the heat and season with paprika. Add the diced meat, stir well then braise for about 20 minutes.
2. Spread about a third of sauerkraut in the vbottom of a large fireproof dish, cover with half the rice, half the meat, then with slices of sausage and hardboiled egg. Build up in layers until all the ingredients are used up, the last layer being sauerkraut. Cover with sour cream and then with thin slices of smoked bacon. Cover the dish and bake in a moderate oven (180 C/350 F). After 20 minutes remove the lid, bake a further 35-40 minutes until the rice has absorbed the gravy and the bacon is crisp.
Recommended wines:
Csongrádi kadarka, Villányi kadarka
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