HUNGARIAN SZEKELY GOULASH

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Hungarian Szekely Goulash image

Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. This is one dish that shines as a leftover, since it gets better the longer it sits.

Provided by PalatablePastime

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs fresh sauerkraut, rinsed and drained
1 tablespoon cooking oil
1 1/2 lbs boneless pork blade steaks or 1 1/2 lbs sirloin steaks, trimmed and cut into chunks
1 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
2 large onions, cut into slivers
1 green bell pepper, chopped
3 -4 garlic cloves, minced
1 1/2 teaspoons caraway seeds
salt and pepper
16 ounces beef broth
1/4 cup Hungarian paprika
3/4 cup sour cream

Steps:

  • Sear the meats, onions, bell pepper, and garlic in a large deep pan.
  • Season with salt and pepper. Add caraway seeds.
  • Stir in rinsed and drained kraut.
  • Add beef broth.
  • Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
  • 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.

*** Explore more Hungarian Szekely Goulash Recipes »

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