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Prep 10 mins
Cook 45 mins
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.
- 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
- 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!
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!
I used beef chuck cut into cubes and browned first. I also used 2 cans beef consomme and 2 cans water. Followed the recipe for everything else, except omitted sour cream. Excellent!
Like another reviewer said, I felt this dish needed more water. I started out by adding about a cup of water and added some more as it cooked down. I would estimate that it was about 2 C. of water altogether. Also I was a little hesitant to mix the flour with the sour cream because I wanted the flour cooked, so it wouldn't taste like raw flour, and I didn't want to really cook the sour cream. So when the stew was done, I mixed about 3 Tbls. of flour in a 1/4 C. of water, and stirred it into the stew and let the whole thing simmer for about 5 minutes, shut off the heat, and then stirred in the sour cream. Served over egg noodles it was delicious! A new favorite.