SZEKELY GOULASH
This goulash is a specialty of Szekely, the southern part of Hungary. This goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 4h35m
Number Of Ingredients 11
Steps:
- 1. Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).
- 2. In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.
- 3. Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes. Add this to the pot, along with the green pepper and paprika. (You can add some cayenne at this point, if desired.)
- 4. Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.
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Nomi Sukhera
[email protected]I made this goulash for my family and they loved it. It's a great recipe for a cold winter day.
Jamie Mi
[email protected]This goulash is the best I've ever had. I'll definitely be making it again.
Everlyne Mulongo
[email protected]I'm not a big fan of goulash, but I thought this recipe was pretty good. The beef was tender and the sauce was flavorful.
Ashik Mollik
[email protected]This goulash was a lot of work, but it was worth it. The flavors were incredible.
Alexmcleish Ochdirt
[email protected]I followed the recipe exactly, but my goulash turned out too watery. I think I'll cook it for a bit longer next time.
Melissa Simmons
[email protected]The goulash was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Sandra Garza
[email protected]This goulash is a bit spicy for my taste, but I still enjoyed it. I think I'll try making it with less paprika next time.
Johanna s Nangolo
[email protected]I've made this goulash several times now, and it's always a crowd-pleaser. The leftovers are even better the next day.
Giorgi Buchukuri
[email protected]This goulash is the perfect comfort food. It's hearty, filling, and absolutely delicious.
Josna Most
[email protected]I made this goulash for a party and everyone raved about it. The beef was so tender and the sauce was so flavorful.
Duruibe Tochukwu
[email protected]This was my first time making goulash, and I'm so glad I tried this recipe. It was easy to follow and the results were amazing.
Salman Hashme
[email protected]I love the smokiness of this goulash. The paprika and caraway seeds really give it a unique flavor.
MHR XML 759
[email protected]This Szekely goulash was a hit with my family! The flavors were so rich and complex, and the meat was incredibly tender. I followed the recipe exactly, and it turned out perfectly.