Szegedin Goulash With Sauerkraut Székely Gulyás Recipes

SEGEDíNSKý GULáš - CZECH SZEGEDIN GOULASH

Steps:

• Before you start cooking: Cut the pork into 1-inch pieces. Peel onions and chop them finely. Peel a clove of garlic and press it. Cut bacon into small ¼-inch dices. Strain the sauerkraut (do not rinse it!) and cut it into bite-size pieces.
• In a pot with a thick bottom (I use one of my beloved dutch ovens), melt half of the lard over medium heat. Add diced bacon and render; it takes about 3-5 minutes. Stir occasionally. Set the rendered bacon aside, use a slotted spoon.
• Place the rest of the lard in the same pot, sprinkle with crushed caraway seeds. Stir. Add chopped onions and sauté them until slightly golden while stirring.
• Turn up the heat, add pork and sear the meat for 3 minutes, stirring frequently.
• Reduce heat to medium, dust with sweet ground paprika. Add pressed garlic. Fry for 1 minute while stirring.
• Add flour and fry for a further 1 minute. Stir well.
• Salt the base for segedín, pour in the water or beef broth that the pork is covered. Bring to a boil. Reduce the heat to a minimum, cover with a lid and let it simmer for 30 minutes.
• Only now add fried bacon, sauerkraut, and let it cook for additional 30 minutes, or until the pork is tender. Stir occasionally.
• As the final step, add sour cream, don't cook anymore.
• Just stir well, salt to your liking, and Szegedin goulash is done!

TRANSYLVANIAN GOULASH (SZEKELY GULYAS)

Steps:

• Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
• Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
• Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.

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.

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)

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.

SZEKELYGULYAS (SAUERKRAUT GOULASH)

Steps:

• Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
• Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
• Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.