Hey everyone 🙂
One of the things I would like to do this year is to really show WHY my name is Kivalo.  It is a Hungarian word and I am a first generation American.  So today I wanted to give you a taste of my heritage 🙂  Lets cook!
Ok…one of my favorite things my dad and I make is Szaftos (pronounced Sufta-shoosh) & Gomboc (pronounced gum-boats). Â This was his mothers recipe….family trade secret
It is a saucy dish made with pork and has large homemade noodles. Â It has a little bit of a kick.
Kids don’t try this at home I am a trained professional 🙂
Ingredients Needed:
Approximately because my family and I never measure….
For the Szaftoshush
1 pork tenderloin (cut against the grain in 1/2 in slices) or 1lb pork cutlets
Salt, Pepper, & Garlic Granular Powder
1 Green Pepper
2 small tomatoes
1 white vidalia onion
5 tbsp. Olive Oil
1-2 cans Beef or Chicken broth
For the Gomboc
2 cups flour
2-3 eggs
7-10 slices bread (white and wheat)
1/3 cup water
OK…..
Step 1. Â Put the pork cutlets on a plate and season both sides until they are almost covered with some salt, pepper, and garlic powder. Â Use the garlic power first, then the pepper, then the salt because you want the garlic and pepper to be stronger than the salt.
Step 2. Â Turn the stove to medium heat, and add the oil into a large heavy saucepan. Â Add the cutlets to the pan…you are going to brown both sides. Â When you are finished browning all of them add them all back into the pot.
Step 3. Â Chop the onion, quarter the tomato, and chop the pepper. Â Add them to the pot. Â Along with the broth.
Step 4. Â Let simmer slowly for an hour or so. Â If needed thicken the sauce with a little bit of cornstarch.
NOW….
Step 1. Â Put a large pot of water on the stove to boil.
Step 2. Â Chop the bread finely and put into a mixing bowl.
Step 3. Â Add the egg, and flour. Â Mix with your hands. Â Add some water if needed.
Step 4. Â Form into solid balls the size of a baseball.
Step 5. Â Add the balls to the boiling water. Â Cook until they float to the top. Â When they are done they should be a sponge like texture in the inside.
Serve by chopping the Gomboc onto a plate and then adding the Szaftoshush to the top so the sauce can be absorbed by the noodle. Â Finish with a drop of sour cream and some chopped chives.
Good luck, I think some of these Hungarian recipes are an art-form.  And enjoy 🙂