REC Bohemian Pork Roast Dinner

I can't begin to tell you how excellent this dinner is. I believe the only modification I made was to use pork loin instead of whatever the original was. We weren't enchanted with the dumplings, so I didn't put it in MasterCook. Thankfully, June Meyer's website is still up, so I grabbed it for you.

* Exported from MasterCook *

Pork Roast with Onion Gravy

Recipe By :June Meyer Serving Size : 4 Preparation Time :0:00 Categories : pork sauces-gravies

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds pork loin, lean, boneless -- up to 7 pounds 3 large onions -- peeled and chopped 1 tablespoon sugar salt and pepper ---Gravy--- 1 cup water 1 tablespoon flour salt

Roast: Sear all sides of roast in a hot roasting pan over high heat. Do not add any fat. (May set off smoke detectors). Season meat with salt and pepper to taste. Sprinkle sugar over chopped onions. Put all the chopped onions into roasting pan with meat and cover. Place in a medium heat 325¡F 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. When the Pork Roast is finished, remove the roast to a board and carve it into slices.

Onion Gravy: 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 (or gnocchi) on the meat platter with a few spoonfuls 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.

Cuisine: "Bohemian" Source: "adapted by Damsel in dis Dress"

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* Exported from MasterCook *

Caraway Sauerkraut

Recipe By :June Meyer Serving Size : 8 Preparation Time :0:00 Categories : side dishes vegetables

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds sauerkraut -- rinsed and drained 1 tablespoon caraway seeds 1 tablespoon sugar 1 cup water 2 tablespoons butter 2 tablespoons flour

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.

Serve with Pork Roast with Onion Gravy and dumplings.

Cuisine: "Bohemian" Source:

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June Meyer's Authentic Hungarian Farina Dumplings (Daragaluska)

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Every ethnic cuisine has it's own way of economically stretching a meal. For eastern Europeans the dumpling is king. Every goulash, every soup, every paprikas, every sauerkraut and even desserts had its own particular type of dumpling. Soft, spongy, chewy, al dente, silky, what ever your desire. Farina dumplings are firmer to the bite than the flour kind. They are a wonderful addition to a chicken, beef or tomato soup. Very easy to make. This is my mother's recipe.

Regards, June Meyer.

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2 Tbl. butter 2 eggs Farina 1-4 teas. salt Mix the soft butter, salt and the 2 eggs well. Add farina 1-4 cup at a time till you have a dumpling dough consistency. Then add a little soup for moisture. When the soup boils, cut the dumplings into the soup with a teaspoon. When they come to the top, cook about 5 minutes more.

Serves 4.