Best 2 Hungarian Szekely Goulash Recipes
Hungarian Szekely Goulash is a traditional stew with meat, potatoes, sauerkraut, and spices. It originated in the Szekely region of Transylvania, Romania, and has become a beloved dish throughout Hungary. This hearty and flavorful stew is perfect for a cold winter day, or any time you're craving a comforting and delicious meal.
Here are our top 2 tried and tested recipes!
HUNGARIAN SZEKELY GOULASH
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
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.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your goulash. Look for high-quality paprika, beef, and vegetables.
- Don't skimp on the paprika: Paprika is the key ingredient in goulash, so don't be afraid to use a lot of it. A good rule of thumb is to use about 1 tablespoon of paprika per pound of beef.
- Brown the beef well: Browning the beef will help to develop its flavor and create a rich, dark sauce.
- Use a variety of vegetables: Goulash is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as onions, carrots, celery, potatoes, and bell peppers.
- Simmer the goulash for a long time: The longer you simmer the goulash, the more flavorful it will be. Aim to simmer it for at least 1 hour, or even longer if you have time.
- Serve the goulash with your favorite sides: Goulash is traditionally served with egg noodles, but it can also be served with rice, mashed potatoes, or bread.
Conclusion:
Sékely goulash is a delicious and hearty stew that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, with or without vegetables, Sékely goulash is sure to become a new favorite.
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