Polish Schabowy with sauerkraut and potatos

Polish cuisine is delicious. There is one meal which seems to be more traditional to the Pole than Hamburgers to the American. I sometimes get the feeling that certain people live on nothing but this dish there. The reason for this could be that its simply very tasty and not too hard to prepare. It also helps you get through a cold, winter day well as it's filling and nourishing. I present crumbed pork loin.

Ingredients:

Pork loin cutlets (1 per person)
Breadcrumbs
Egg (1 or 2, depending on amount of meat)
Crushed garlic
Sauerkraut
Butter
Flower
Cumin
Potatos
Parsley for garnishing

Procedure:

Cabbage:
1. Boil sauerkraut until soft. Time varies between different cabbage types.
2. Strain some of the water to leave sauerkraut just moist.
3. Salt and pepper to taste and add about half a teaspoon of cumin.
4. Make a roux by frying about 3 tablespoons of butter with about 2 tablespoons of flour. The consistency should be creamy. Fry until golden.
5. Add roux to cabbage and simmer for another 15 minutes.

Pork:
1. Tenderize meat by pounding it with a special hammer-like object.
2. Rub with garlic. Salt and pepper to taste.
3. Beat egg well on a plate. Pour breadcrumbs onto another plate.
4. Coat cutlet by dipping in egg, then transfer to plate of breadcrumbs and coat well on both sides.
5. Fry in oil over a medium flame on both sides until golden in colour.

Serve with potatos, either mashed with some butter and/or milk or sour cream or just simply boiled in pieces. Pour some of the oil from the pan over the potatos and garnish with a little parsley. I also like to squeeze a slice of lemon on the cutlet just before I eat it.
It is also popular to substitute the sauerkraut with beetroot, prepared hot or cold.

You would think that with such a fatty diet the girls would be ugly. On the contrary, as Polish beauty, Joanna Krupa wishes to point out:

Goulash

Goulash Is often confused with Porkolt. Goulash is a Hungarian soup and Porkolt is a thick, red, meaty stew. The stew is the one I wish to describe. This is obviously the best when prepared over a camp fire, when one can add the final touch of a little pinch of ashes from the fire for extra flavour.

Ingredients:
Meat. Two different types. Pork or/and beef will do.
Lots of onions
Garlic
Tablespoon of mustard
Frying fat (lard/oil)
Paprika, quite a lot (3 or 4 tablespoons)
Hot paprika to taste
Ground cumin (not too much))
Red wine (dry or semi-dry)
salt, pepper
Stock (beef or chicken)

Procedure:

1. Cut meat into 1 cm cubes and marinade with mustard, a bit of wine, garlic, salt and pepper. Leave in cool place for a couple of hours.
2. Fry meat in fat until half done, then add sliced onions and chopped or crushed garlic and fry until onions are golden.
3. The trick, if you want the stew a lovely red and to avoid bitterness, is to add the paprikas now, into the hot fat in the meat and onions and fry it for a couple of seconds, as if creating a sort of "roux."
4. Cover all this with some stock, enough to get a nice, not too diluted consistency. Leave this to stew over a small flame. This can take anywhere fom an hour up to three. Add wine as needed and stew down so that all the onions dissolve and you are left with meat in a fairly smooth red sauce. Add cumin towards the end of the stewing process.
5 . Serve with special Hungarian noodles or potato. Provide hot pepper sauce for those who like it very spicy.