Transylvanian Goulash Szekely Gulyas Food

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.

TRANSYLVANIAN GOULASH

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

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.

TRANSYLVANIAN GOULASH

Steps:

• Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Strain well, pressing out all the water.
• Melt the butter in a 5-quart casserole and add the onion. Cook over medium heat, stirring occasionally, until lightly colored, 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 the broth and bring to a boil. Add the pork cubes.
• Spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato purée and the rest of the broth and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point. Season the cooking liquid with a pinch of salt, cover the casserole tightly and simmer for 1 hour. Check occasionally to make sure the liquid has not cooked away. Add a little stock or water if needed; the sauerkraut should be moist.
• When the pork is tender, combine the creams in a mixing bowl. Beat the flour into the creams with a whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Season with salt to taste. Serve in large, wide bowls, accompanied by a side of sour cream.

TRANSYLVANIAN GOULASH

Steps:

• Season the beef with salt. Cut the onions in half, then slice from top to tail (julienne). Take a heavy saucepan, add 3 tablespoons of oil and put it on the cooker. When hot, add the beef chunks and shuffle them around. After a minute or two, add the onion and keep stirring until beef has browned. Add the smoked paprika, enough water to cover the meat 2/3 of the way and 1 stock cube. Reduce the heat, cover and simmer for 30 to 45 minutes depending on the size of the beef chunks, stirring more often in the first 15 minutes.
• In the meantime, chop the carrots, celery, garlic and pepper as fine or as roughly as you prefer. Add them to the saucepan after the 45 minutes have past, with the tomato puree and chopped tomatoes. Keep cooking for another 15 minutes.
• In the meantime, peel and dice the potatoes (bite size). Add them to the pot after the 15 minutes have past, add the second stock cube and enough water to cover everything in the pot 2/3 of the way and cook until the potatoes start crumbling.
• Serve with chopped fresh parsley, some crusty bread to mop the sauce and some fresh chili, like 'Hungary' people do! :) Enjoy!

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.

HUNGARIAN PORK GOULASH

Steps:

• In a Dutch oven, brown pork in oil over medium heat. Stir in onions; cook until onions are tender. Add garlic; cook 1 minute longer. Add the broth, paprika, caraway seeds, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until pork is tender. , Add sauerkraut; heat through. Combine flour and water until smooth; stir into pork mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in sour cream and dill. Return to the heat; cook on low for 1-2 minutes or until heated through (do not boil). Serve over potatoes.

TRANSYLVANIAN GOULASH RECIPE - (4.3/5)

Steps:

• Wash sauerkraut under cold running water then soak in cold water for 20 minutes to reduce sourness. Strain well, pressing out excess water. Note: I am a big fan of searing meat, because I think it gives sauces a deeper flavor. While the original recipe didn't say to do this-- I plan to sear the pork in some olive oil and then to continue with cooking the onion and garlic and carrying on with the rest of the steps. Melt butter in a 5-quart casserole; add the onions. Cook over medium heat, stirring occasionally until lightly colored, 6 to 8 minutes. Add the garlic, season with salt and cook a minute or two longer. Stir in paprika, pour in 1/2 cup of broth and bring to boil. Add the pork cubes. Spread sauerkraut over pork sprinkle with caraway seeds. Combine tomato puree, tomato paste and reserved broth, in a small bowl. Mix well and pour over sauerkraut. Bring to a boil. If using a crock-pot, transfer contents of casserole to crock-pot insert. Cover, and cook on high, for 3 to 3 1/2 hours, or until pork is fork tender but still retains its shape. If using a conventional oven, preheat to 250°F. Cover casserole and transfer to the oven. Cook, covered, for 3 to 3 1/2 hours, or until pork cubes are tender but still retain their shape. When the pork is tender, transfer meat and sauerkraut to a serving platter with high sides. Tent with foil to keep warm. Transfer the sauce to a 2-quart pan. Set over medium heat. Combine flour, heavy cream and sour cream in a small bowl. Whisk until smooth. Stir mixture into sauce and simmer for 10 minutes longer. Do not boil. Season to taste with salt and pepper. Pour over meat and serve. Pass additional sour cream as a side. Note: I added 2 tablespoons of tomato paste to this recipe, which we thought gave the sauce deep depth of flavor. We also served this over creamy mashed potatoes. This freezes really well.