szekely goulash
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.
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prep time
15 Min
cook time
4 Hr 20 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds sauerkraut, rinsed and drained
- 1 tablespoon caraway seeds
- 2 teaspoons butter (or oil or bacon drippings)
- 1 pound pork shoulder, cut into large bite sized pieces
- 2 - garlic cloves, finely chopped
- 1 pound hungarian sausage or polish sausage, sliced into large bite size rounds
- 1 large onion, chopped
- 1 - green bell pepper, chopped
- 1 tablespoon hungarian paprika
- 2 cups sour cream
- - cayenne pepper, optional
How To Make szekely goulash
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Step 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).
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Step 2In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.
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Step 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.)
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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