Hungarian Szekely Goulash

Submitted by PalatablePastime

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 lbs fresh sauerkraut, rinsed and drained
• 1 tablespoon cooking oil
• 1 1⁄2 lbs boneless pork blade steaks or 1 1/2 lbs sirloin steaks, trimmed and cut into chunks
• 1 1 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
• 2 large onions, cut into slivers
• 1 green bell pepper, chopped
• 3 -4 garlic cloves, minced
• 1 1⁄2 teaspoons caraway seeds
• salt and pepper
• 16 ounces beef broth
• 1⁄4 cup Hungarian paprika
• 3⁄4 cup sour cream

directions

1. Sear the meats, onions, bell pepper, and garlic in a large deep pan.
2. Season with salt and pepper. Add caraway seeds.
3. Stir in rinsed and drained kraut.
4. Add beef broth.
5. Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
6. 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.

Reviews

[judyfejes1963]

congrats on an excellent and AUTHENTIC Hungarian recipe. both my grandparents on dads side were born in hungary. this is exactly how grandma made it. we always served over mashed pots, but noodles are great. thanks

 

[swampcat]

What a wonderfully different version of traditional pork and sauerkrat! I'd recommend it to anyone. Swampcat

 

[tracey lannan]

i was at the store and a nice lady was making this i cam home and looked it up and found yours i did not add the sasage i will next tine my hb loveed it thanks

 

[French Tart]

What a fabulous Goulash recipe Sue! The meat eaters in my family LOVED this - and it has all gone already! I used English braising steak and some special smoked Hungarian sausage from the Deli in town - the caraway seeds really added the special flavour to this lovely concoction. I always use Hungarian paprika in my goulash, and this time I used a combination of sweet and hot Hungarian paprika. I made this in my mum's crock pot for a meltingly tender luncheon dish served with ribbon noodles and sour cream. Great recipe - made for ZWT4 - many thanks for posting! FT:-)

 

[bikerchick]

Delicious! I used sirloin, although I had a subpar cut of meat--next time I make this I'll go to the source I should have bought my meat at, not the one that happened to be the most convenient today. So easy to make, sear everything and put the pot to simmer and walk away! A perfect dish for a winter Sunday evening. I served with a simple salad of cucumbers, tomatoes, and radishes dressed with s&p and olive oil and paired it with a dry riesling. The Beau, aka The Picky Eater, went for thirds. He, rightfully, admonished me I should have paired it with beer instead, I'll do that next time. Thanks *Lorie*!