Transylvanian Goulash Szekely Gulyas Food

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TRANSYLVANIAN GOULASH (SZEKELY GULYAS)



Transylvanian Goulash (Szekely Gulyas) image

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 2h20m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons lard
1 cup peeled, chopped onion
1 clove garlic, peeled and minced
1 tablespoon Hungarian paprika
3 cups homemade or low-sodium canned chicken stock
2 pounds pork, cubed
2 cups drained sauerkraut
1/2 teaspoon caraway seeds
1/4 cup tomato juice
2 tablespoons flour
1 cup sour cream
Kosher salt and freshly ground black pepper to taste

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

TRANSYLVANIAN GOULASH



Transylvanian Goulash image

This sauerkraut and pork recipe is another of the Kramer family favourites.This recipe is adapted from "The cooking of Vienna's Empire" by Joseph Wechsburg, part of Time-Life Foods of the World series.

Provided by Springbok

Categories     Pork

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb sauerkraut
2 tablespoons butter
1 cup onion, finely chopped
1/4 teaspoon garlic salt
2 tablespoons sweet paprika
3 cups chicken broth
1 -2 lb boneless pork shoulder, cut in 1 in cubes
1 1/2 teaspoons caraway seeds
1/4 cup tomato puree
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Steps:

  • Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
  • Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
  • Add the garlic, season with salt and cook a minute or two longer.
  • Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
  • Add the pork cubes.
  • Spread the sauerkraut over the pork and sprinkle with carraway seeds.
  • In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
  • Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
  • Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
  • When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
  • Serve in large wide bowls accompanied by a side of sour cream.

HUNGARIAN SZEKELY GOULASH



Hungarian Szekely Goulash image

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.

Provided by PalatablePastime

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

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 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

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.

SZEKELY GOULASH



Szekely Goulash image

Make and share this Szekely Goulash recipe from Food.com.

Provided by Bergy

Categories     Pork

Time 1h50m

Yield 5-6 serving(s)

Number Of Ingredients 10

1 1/2 lbs lean leg of pork or 1 1/2 lbs lean pork shoulder, cut into 1 1/2" cubes
2 teaspoons Hungarian paprika
1 1/2 teaspoons salt
2 tablespoons flour, mixed with the paprika and salt
2 tablespoons oil
2 tablespoons onions, finely chopped
2 -3 tablespoons hot water
3 1/2 cups sauerkraut, firmly packed
2 cups hot water
1 1/2 cups sour cream

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.

Nutrition Facts : Calories 230.1, Fat 20.2, SaturatedFat 9.8, Cholesterol 30.4, Sodium 1393.7, Carbohydrate 10.5, Fiber 2.9, Sugar 2.1, Protein 3.6

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