Szekely goulash is a traditional Hungarian stew made with pork, cabbage, and vegetables. It is a delicious and hearty dish that is perfect for a cold winter day. It is a versatile dish that can be made with a variety of ingredients, but the most common are pork, cabbage, onions, peppers, tomatoes, and paprika. Szekely goulash is a hearty and flavorful stew that is sure to please everyone at the table.
Here are our top 4 tried and tested recipes!
TRANSYLVANIAN GOULASH (SZEKELY GULYAS)
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams
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.
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.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 4h35m
Number Of Ingredients 11
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.
Tips:
- For a richer flavor, use a combination of pork and beef, or add some smoked sausage or bacon to the stew.
- If you don't have paprika, you can substitute chili powder or cayenne pepper, but be careful not to add too much, as it can quickly overpower the other flavors in the dish.
- Use a variety of vegetables to add color and flavor to the stew. Some good choices include potatoes, carrots, celery, onions, peppers, and cabbage.
- Sauerkraut is a traditional ingredient in székely goulash, but you can omit it if you don't like the taste. If you do use sauerkraut, be sure to rinse it well before adding it to the stew.
- Serve székely goulash with a side of bread, dumplings, or noodles to soak up the delicious sauce.
Conclusion:
Székely goulash is a hearty and flavorful stew that is perfect for a cold winter day. It is relatively easy to make, and it can be tailored to your own taste preferences. With its combination of meat, vegetables, and spices, székely goulash is a dish that is sure to please everyone at your table.
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