Grandmas Szegendiner Gulyas Recipes

SZEGEDIN GOULASH

Steps:

• Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
• Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan. Stir in the salt, pepper, paprika and caraway seeds. Roast in the oven for 3 hours.
• While the pork is roasting prepare the sauerkraut. Rinse the sauerkraut in cold water and put it into a large pot over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes. Drain and set aside. In a small bowl, whisk together the potato, the flour and the heavy cream. Add the drained sauerkraut and potato mixture to the roasted pork. Stir in the sugar and return the pork to the oven for 1 more hour.
• Remove the goulash from the oven and transfer it to a serving bowl.

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.

GRANDMA'S SZEGENDINER GULYAS

Steps:

• Heat the lard and saute the onion to a dark golden.
• Add the pork and saute briefly only until it loses color.
• Remove pan from heat and add the paprika, and water.
• Put it back on the heat and add salt, caraway seed, and garlic.
• Cook gently 1/2 hours.
• Stir occasionally.
• Add sauerkraut and cook until well done.
• Your meat should be tender.
• Stir the flour into the sour cream then add it to stew.
• Let it simmer only about 10 minute.
• Take out bay leaf.
• It's ready to eat!