June Meyer's Authentic Hungarian
Pork Roast with Onion Gravy, Caraway Sauerkraut and Dumplings
from Aunt Violet
It took me 61 years to find out that this most loved and often made dish was not Hungarian but Bohemian. It was a legacy of my Godmother, Violet Zellner who was Bohemian and who's name I bore as June Violet. Aunt Vi had three sons and she loved to have me come for a visit to their home on the far south side of Chicago, miles from our home on the near north side. I would take the old red Halsted Street cars to the end of the line and then have to walk a block or two. She used to call me "Dolly" or "Sweetie Pie"". She was the first person I knew who had an electric stove. I remember her serving this dish with a dumpling as huge as a loaf of bread.
Regards, June Meyer.
Sear all sides of roast in a hot roasting pan over high heat. Do
not add any fat. (May set off smoke detectors).
Put all the chopped onions and 2 Tbs. of sugar into roasting pan with meat and cover.
Place in a medium heat 325 degree oven and slowly roast for about 1 1/2 to 2 hours.
Check the roast periodically to turn it over and push the onions around. The onions should be taking on a rich brown color.
In the meantime, rinse the sauerkraut once with water, and put
into a pot along with the Caraway seeds and tablespoon of sugar, and cup of water.
Slowly cook till kraut is soft about 1/2 hour.
When Kraut is soft, blend 2 Tbs. of butter or lard with 2 Tbs. of flour and stir into the Kraut mixing it in and stirring while the roux cooks to thicken the Kraut. Be sure it simmers a few minutes to cook away the raw flour. Keep warm.
But a pot of water on to boil.
Mix the soft butter, salt and the 4 eggs well.
Add farina 1/4 cup at a time till you have a dumpling dough consistency. Thick, not runny.
Then add a little water for moisture.
When the water boils, cut the dumplings into the water with a tablespoon.
When they come to the top, cook about 5 minutes more. Drain and arrange on meat platter.
When the Pork Roast is finished, remove the roast to a board and carve it into slices.
To the onions in the roasting pan add 2 cups of water into which
2 Tbs. of flour have been stirred. While stirring the gravy use a spatula to "wash
down" the caramelized meat and onion juices which have colored the sides of
the roaster. This contains a lot of flavor and color for your Onion Gravy.
Taste and adjust seasoning with salt.
Serve dumplings on the meat platter with a few spoonfulls of gravy poured over. Caraway Sauerkraut is served in a side dish and the Onion Gravy is served in a gravy boat.
Beer is the preferred drink. This is a feast fit for a Hungarian or Bohemian King.
If you have left overs (which I doubt) this reheats nicely. If you have cooked too many dumplings, they can be frozen and used in soup or Gulyas.