Hungarian Sauerkraut Goulash Szekely Gulyas Food

HUNGARIAN SAUERKRAUT GOULASH SZEKELY GULYAS

Steps:

• Heat lard in pot and saute onions till soft. Set onions aside and brown the pork in same pan. Deglaze pan with some water (or white wine if you want to get fancy) and scrape up the juices. Add onions back to pot and salt, paprika and the caraway seeds. Take sauerkraut and rinse very well and add to pot. Add enough water to pot to cover all the ingredients and let simmer 1 1/2 hours or until meat is tender. Take sour cream and put in tureen or serving bowl and ladle soup little by little while constantly stirring to prevent curdling. Serve immediately on top of boiled potatoes, dumplings or wide noodles. cook's notes If using pork sausage, reduce cooking time by one hour.

HUNGARIAN TREASURE (SZEKELY GULYAS)

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.

TRANSYLVANIAN GOULASH (SZEKELY GULYAS)

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.

SZEGEDIN GOULASH WITH SAUERKRAUT (SZéKELY GULYáS)

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)

SZEKELYGULYAS (SAUERKRAUT GOULASH)

Steps:

• Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
• Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
• Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.

SZEKELY GOULASH

Steps:

• Coat the meat evenly in a plastic bag with the flour, paprika, salt mixture Put oil in a 4 qt Dutch oven and saute the onion until soft.
• Add the meat to the pot and brown the meat all over.
• Add 2-3 tbsp hot water.
• Cover the pot and simmer the meat over fairly low heat for 1 hour, add small amounts of water as needed Shortly before the 1 hour drain the sauerkraut well, rinse it if you wish with cold water to have a milder flavor, drain Mix sauerkraut with the meat and add 2 cups hot water.
• Bring to boiling cover and simmer 1/2 hour or until the meat is tender Remove from heat.
• Gradually blend 1 1/2 cups cooking liquid with the sour cream Blend into the hot mixture, stirring constantly over low heat for 3-5 minutes- do not boil Serve in small bowls.

HUNGARIAN SZEKELY GOULASH

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 GOULASH WITH SAUERKRAUT

Steps:

• In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
• Add onions to the skillet, saute 5 minutes.
• Pour off excess fat and return meat to the pot.
• Sprinkle in the paprika and Majoram.
• Top with sauerkraut.
• Bake covered for 1 hour 350F degrees oven.
• Add salt.
• When ready to serve stir in the sour cream and caraway seeds.
• Serve over hot buttered noodles.