HUNGARIAN SZéKELY GULYáS
Székely gulyás with pork and smoked kielbasa and sauerkraut
Provided by thepaprikamonkey
Categories Main Course
Number Of Ingredients 9
Steps:
- In a large dutch oven heat 2 tablespoons of pork lard and fry the bacon pieces until crisp. Remove the bacon pieces and add the chopped onions and let them soften for 5minutes.
- Now remove the pot from the heat and stir in the paprika powder. Continue stiring until it is all combined. Add all of the pork pieces and 1 cup of the beef broth and bring to a quick boil. Then reduce the heat right away to a simmer and cover the pot and let cook for 30minutes. Make sure to check occasionally and add more beef broth if necessary.
- In the meantime drain the sauerkraut and rinse with cold water. Squeeze almost all of the liquid out of the sauerkraut and add it to the gulyás. Add the cut up Kielbasa pieces or other smoked sausages or cooked and smoked ribs you have and stir together. Season with salt and pepper and the carraway seeds. Add 2 more cups of beef broth, cover the pot and simmer for another 15min.
- Finally stir in 2 cups of sour cream and season again if necessary. Serve with steamed potatoes or mashed potatoes and a dollop of sour cream on top. Enjoy!
HUNGARIAN TREASURE (SZEKELY GULYAS)
This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.
Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.
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
SZEGEDIN GOULASH WITH SAUERKRAUT (SZéKELY GULYáS)
Szegedin Goulash is a hearty goulash recipe with Hungarian roots. It consists of pork cuts (ideally from the pork shoulder) and sauerkraut.
Provided by Marita
Categories Main Course
Time 1h45m
Number Of Ingredients 16
Steps:
- Season the meat with salt and pepper. Peel and roughly slice the onion. Crush the garlic. Drain the sauerkraut with a sieve.
- Heat the oil in a large saucepan and fry the meat until browned.
- Now coat the meat with the flour and continue to brown, while stirring continuously.
- Add the onions, and continue to fry until these turn translucent. Reduce the heat and add in the paprika powder. (make sure the powder does not burn as the taste will turn bitter). Add the salt, pepper, caraway seeds, thyme, marjoram, tomato puree, garlic and shortly fry with the meat and onions.
- Pour in the stock, cover the pot with a lid and cook for around 45-60 minutes on a low heat.
- Now add in the drained sauerkraut and mix with the meat. Cover the pot again and cook for a further 30 minutes.
- Serve with a dollop of sour cream. (it is better to only add the sour cream when serving, as otherwise you cannot reheat the goulash at a later stage)
Nutrition Facts : Calories 633 kcal, Carbohydrate 19 g, Protein 31 g, Fat 48 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 129 mg, Sodium 1390 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 28 g, ServingSize 1 serving
SEGEDíNSKý GULáš - CZECH SZEGEDIN GOULASH
Soft pork chunks with tangy sauerkraut gravy, so flavorful and comforting! I'm talking about segedínský guláš, one of the traditional Hungarian goulashes, also very popular in Czech cuisine.
Provided by Petra Kupská
Categories Main Course
Time 1h20m
Number Of Ingredients 12
Steps:
- Before you start cooking: Cut the pork into 1-inch pieces. Peel onions and chop them finely. Peel a clove of garlic and press it. Cut bacon into small ¼-inch dices. Strain the sauerkraut (do not rinse it!) and cut it into bite-size pieces.
- In a pot with a thick bottom (I use one of my beloved dutch ovens), melt half of the lard over medium heat. Add diced bacon and render; it takes about 3-5 minutes. Stir occasionally. Set the rendered bacon aside, use a slotted spoon.
- Place the rest of the lard in the same pot, sprinkle with crushed caraway seeds. Stir. Add chopped onions and sauté them until slightly golden while stirring.
- Turn up the heat, add pork and sear the meat for 3 minutes, stirring frequently.
- Reduce heat to medium, dust with sweet ground paprika. Add pressed garlic. Fry for 1 minute while stirring.
- Add flour and fry for a further 1 minute. Stir well.
- Salt the base for segedín, pour in the water or beef broth that the pork is covered. Bring to a boil. Reduce the heat to a minimum, cover with a lid and let it simmer for 30 minutes.
- Only now add fried bacon, sauerkraut, and let it cook for additional 30 minutes, or until the pork is tender. Stir occasionally.
- As the final step, add sour cream, don't cook anymore.
- Just stir well, salt to your liking, and Szegedin goulash is done!
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4.6/5 (17)Total Time 2 hrs 10 minsCategory Main CourseCalories 649 per serving
- In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 2 minutes. Add salt to taste.
- Serve with a dollop of sour cream and swirl it in the soup before eating. Serve with crusty bread, Homemade Spätzle and/or a leafy green or cucumber salad. This goulash is even better the next day.
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- Cut pork shoulder into chunks. Toss with vegetable oil, sweet paprika powder, and smoked paprika powder. Let marinate for at least 2 hrs. in the fridge.
- Sear the pork in batches in a heavy-bottomed pot over high heat. Remove from the pot then add the onion and garlic and fry until transparent. Add tomato paste and fry briefly, then add any remaining meat marinade.
- Put the pork back in the pot with the onions and season with salt and pepper. Deglaze with white wine and vegetable stock. Add caraway seeds and bay leaf, cover, and let simmer for approx. 1 hour.
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