Best Szekely Goulash Recipes

TRANSYLVANIAN GOULASH (SZEKELY GULYAS)

Steps:

• Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
• Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
• Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.

HUNGARIAN SZEKELY GOULASH

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.

HUNGARIAN SZEGED OR SZÉKELY GOULASH

Steps:

• STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper. STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes. STEP 3: Meanwhile wash and drain the sauerkraut. STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done. STEP 5: Mix in the sour cream. Cook until heated through.

SZEKELY GOULASH

Steps:

• Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
• Add the meat to the pot and brown the meat all over.
• Add 2-3 tbsp hot water.
• Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
• Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
• Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.

SZEKELY GOULASH

Steps:

• 1. Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).
• 2. In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.
• 3. Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes. Add this to the pot, along with the green pepper and paprika. (You can add some cayenne at this point, if desired.)
• 4. Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.

SZEKELY GOULASH

Steps:

• In 4-5 qt. pot, heat butter over medium-high heat. Add onions and cook until golden brown. Reduce heat to low, stir in paprika and cook briefly, stirring constantly. Add pork and toss to combine well. Add broth, cover and simmer about 1 hour, or until pork is barely tender. Stir in sauerkraut, tomato paste, and caraway seeds if using. Cook 30 minutes, or until pork is tender, adding more broth if mixture is dry. Season with salt and pepper. Pass sour cream separately. Do ahead: Can be made 3-4 days before serving and refrigerated, or frozen for up to a month.