Southern Hungarian goulash
This goulash is a specialty of Szekely, the southern part of Hungary.
My grandmother cooked it without a recipe; this recipe is from my mother,
with my modifications.
(Szekely is not pronounced the way it's spelled; "say-ki-ee" is a little
closer, but still wrong.)
- 2 lb sauerkraut,
rinsed and drained (use a colander)
- 1 Tbsp caraway seeds
- 2 Tbsp butter
(or oil or bacon drippings)
- 1 lb pork shoulder,
cut into large bite-sized pieces
- 1 lb Hungarian sausage,
or Polish sausage,
sliced into large bite-size rounds
- 1 large onion,
- 2 cloves of garlic,
- 1 green pepper,
- 1 Tbsp Hungarian sweet paprika
paprika from the supermarket)
2 cups sour cream
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).
In a large, heavy skillet melt the butter and brown the pork. Put the
pork and the sausage into the pot with the sauerkraut.
Sautae the onion in the skillet
until transparent; add the garlic and sautae for a few more minutes.
Add this to the pot, along with the green pepper and paprika. (I've
had good luck adding some cayenne at this point.)
Simmer (with the cover on loosely) for a couple of hours, mixing it up
Remove from heat and let cool for 30 minutes; then stir in the sour cream
This goes well with noodles, dumplings, potatoes, or spaetzle
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
30 minutes chopping, many hours cooking.
Approximate measurement OK.
Jeffrey Mogul, Computer Science Department, Stanford University
Recipe last modified: 14 Mar 86
From: mogul@navajo (Jeff Mogul)
Subject: RECIPE: Szekely goulash
Date: 30 May 86 03:39:34 GMT
Organization: Stanford University, Computer Science
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