Best Hungarian Stewed Meat And Sauerkraut Szekely Gulyas Recipes

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)

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 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 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.