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Kalduni A La Hongroise (Russian Dumplings In Sauce)

4 Servings
1 T corn oil
1 lg onion,chopped
1 sm green bell pepper,cut into
- 1/4- t,o 1/2-inch dice
1 c sauerkraut,well drained
1 T paprika
1/3 c tomato puree
2 c chicken broth
1/2 c heavy cream
1/4 t salt (optional)
1 pepper to,Freshly Ground
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.

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