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Title: Kalduni a la Hongroise (Russian Dumplings in Sauce)
Categories: Dumpling Russian Hungarian
Yield: 4 Servings
| 1 | tb | Corn oil |
| 1 | lg | Onion, chopped |
| 1 | sm | Green bell pepper, cut into 1/4- to 1/2-inch dice |
| 1 | c | Sauerkraut, well drained |
| 1 | tb | Paprika |
| 1/3 | c | Tomato puree |
| 2 | c | Chicken broth |
| 1/2 | c | Heavy cream |
| 1/4 | ts | Salt (optional) |
| Freshly ground pepper to taste | ||
| 40 | Kalduni, cooked and drained (see Master Recipe) |
Tart and slightly sweet, this dish takes its name from the use of paprika ~- typical of Hungarian cuisine -- which intensifies the sauce's russet-orange color and imparts the characteristic flavor.
INSTRUCTIONS: Heat the oil in a large saute pan over high heat. Add the onion and saute, stirring occasionally, for 1 minute. Add the green pepper and saute, stirring constantly, for 1 minute. Reduce the heat to medium-low and continue to saute, stirring frequently, until the vegetables are wilted, about 3 minutes. Add the sauerkraut; toss the mixture for a minute.
Stir in the paprika, the tomato puree, then the broth. Increase heat to high and bring to a boil. Reduce heat and simmer for 4 minutes. Add the heavy cream and simmer for 2 minutes. Add the salt (if necessary) and a generous amount of pepper.
Divide the sauce among heated large dinner plates. Plate 10 kalduni per person on top of the sauce.
Serves 4.
PER SERVING: 535 calories, 24 g protein, 53 g carbohydrate, 26 g fat (12 g saturated), 90 mg cholesterol, 1067 mg sodium, 4 g fiber.
Source: The San Francisco Chronicle
MM format by Manny Rothstein 5/98
From: Manny Rothstein Date: 04 May 98
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