Recipe by glitter
My grandmother brought this recipe from Eastern Europe. She served it with crusty homemade bread. As kids we loved to dunk our bread into the juice. What a treat. We couldn't wait until it was done.
Top Review by Mirj
Glitter, this could make a Hungarian cry! There's nothing like a gulyas from Szeged, and since I had some Szeged paprika, how could I resist trying this recipe! I did sub beef for the pork, and shmaltz for the lard, since I don't eat pork. I also don't mix meat with dairy, so I left off the sour cream. It still rocked! The caraway seeds give it a very authentic flavor. I served this with broad egg noodles and some Hungarian cucumber salad. Thanks, it really brought me back!
- 4 1⁄2 cups pork, cut in 1 inch cubes
- 3 tablespoons lard or 3 tablespoons shortening
- 2 cups onions, sliced
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons water
- 1 teaspoon salt
- 2 teaspoons caraway seeds
- 1 garlic clove, crushed
- 3 1⁄2 cups sauerkraut, rinsed and drained
- 1 bay leaf
- 1⁄2 cup sour cream
- 1 tablespoon flour
Directions See How It's Made
- Heat the lard and saute the onion to a dark golden.
- Add the pork and saute briefly only until it loses color.
- Remove pan from heat and add the paprika, and water.
- Put it back on the heat and add salt, caraway seed, and garlic.
- Cook gently 1/2 hours.
- Stir occasionally.
- Add sauerkraut and cook until well done.
- Your meat should be tender.
- Stir the flour into the sour cream then add it to stew.
- Let it simmer only about 10 minute.
- Take out bay leaf.
- It's ready to eat!