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Kalduni A La Hongroise (Russian Dumplings In Sauce)

dumplings, hungarian, russian

1 tablespoon corn oil
1 large onion, chopped
1 small green bell pepper, cut into 1/4- t; o 1/2-inch dice
1 cup sauerkraut, well drained
1 tablespoon paprika
1/3 cup tomato puree
2 cup chicken broth
1/2 cup heavy cream
1/4 teaspoon salt (optional)
1 freshly ground pepper to taste
40 kalduni, cooked and drained (see m; aster 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

Yield: 4 servings

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