szekely goulash
No Image
This goulash is a specialty of Szekely, the southern part of Hungary. This goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it.
►
yield
6 serving(s)
prep time
15 Min
cook time
4 Hr 20 Min
method
Stove Top
Ingredients For szekely goulash
-
2 lbsauerkraut, rinsed and drained
-
1 Tbspcaraway seeds
-
2 tspbutter (or oil or bacon drippings)
-
1 lbpork shoulder, cut into large bite sized pieces
-
2garlic cloves, finely chopped
-
1 lbhungarian sausage or polish sausage, sliced into large bite size rounds
-
1 lgonion, chopped
-
1green bell pepper, chopped
-
1 Tbsphungarian paprika
-
2 csour cream
-
cayenne pepper, optional
How To Make szekely goulash
-
1Use 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).
-
2In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.
-
3Saute 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.)
-
4Simmer (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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT