Best 2 Hungarian Szekely Goulash Recipes
**Experience a Culinary Journey with Hungarian Szekely Goulash: A Symphony of Flavors and Traditions**
Embark on a delightful culinary expedition with Hungarian Szekely goulash, a hearty and flavorful stew that embodies the essence of Hungarian cuisine. This traditional dish, originating from the Szekely region of Transylvania, is a captivating blend of succulent pork, tender vegetables, and a symphony of aromatic spices. Discover the authentic recipe and a vegetarian variation that caters to diverse dietary preferences. Learn the art of preparing this delectable dish, uncovering the secrets behind its rich taste and vibrant colors. As you delve into the preparation, immerse yourself in the cultural heritage and culinary traditions that have shaped this beloved Hungarian specialty.
HUNGARIAN SZEKELY GOULASH
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
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 SZEGED OR SZÉKELY GOULASH
Steps:
- STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper. STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes. STEP 3: Meanwhile wash and drain the sauerkraut. STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done. STEP 5: Mix in the sour cream. Cook until heated through.
Tips:
- Use high-quality ingredients: The better the quality of your ingredients, the better your goulash will be. Use fresh, locally sourced meat and vegetables, and choose a good quality paprika.
- Brown the meat well: Browning the meat gives it a richer flavor and helps to develop the goulash's characteristic brown color.
- Don't overcrowd the pot: If you overcrowd the pot, the meat will not brown properly and the goulash will be watery. Brown the meat in batches if necessary.
- Simmer the goulash for at least 1 hour: This will allow the flavors to develop and the meat to become tender.
- Serve the goulash with traditional Hungarian accompaniments: such as egg noodles, dumplings, or mashed potatoes.
- Garnish the goulash with fresh herbs, such as parsley or dill, before serving.
Conclusion:
Szekely goulash is a delicious and hearty Hungarian stew that is perfect for a cold winter day. It is made with pork, sauerkraut, and vegetables, and is seasoned with paprika, caraway seeds, and other spices. The goulash is typically served with egg noodles or dumplings. This flavorful and versatile dish is a great way to enjoy the flavors of Hungary. Whether you are a seasoned cook or a beginner, you are sure to enjoy this traditional Hungarian dish.
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