Székely Gulyás is a traditional Hungarian recipe known for its rich flavors and hearty ingredients. It’s a much loved dish in Hungary, Austria, Czech Republic, Slovakia, Poland and Southern Germany. This savory stew, originating from the Hungarian city of Szeged, combines tender pork, sauerkraut, and a blend of spices. It can be accompanied by either boiled potatoes or the Czech bread dumplings (Knedlíky).
There are two prime ingredients for giving this goulash the original flavor, Hungarian sweet paprika and German sauerkraut.
Servings: 4
Time: 60 minutes
Ingredients:
- 2 lb (900 g) pork, leg or shoulder, diced into 2 inch (5 cm) cubes
- 2 Tbsp of vegetable oil
- 2 medium-sized yellow onions (3 cups/420 g), roughly chopped
- 3 cloves garlic, minced
- 1 Tbsp Hungarian sweet paprika or to taste
- 1 tsp caraway seeds
- 1 tsp ground cumin
- 1-2 Tbsp tomato paste
- 4 cups (1 L) vegetable broth
- 14 oz (400 g) German sauerkraut, rinsed and drained
- salt and pepper to taste
- juice and zest of 1 dewaxed organic lemon (optional)
- 1 cup (220 g) sour cream
….plus garlic, caraway, sour cream and chicken stock
Preparation:
Heat oil in a large pot over medium-high heat. Sauté minced onion until translucent, approximately 6-8 minutes. Add the garlic and sauté for 1-2 minutes. Add the meat and sear until lightly browned, turning once in a while, around 10 minutes .
Reduce the heat to medium-low. Add paprika, caraway seeds, cumin and tomato paste into the mixture. Pour in vegetable broth, ensuring it covers the meat. Place the lid on the pot and let it simmer for 30 minutes.
Add drained sauerkraut to the pot, combining it with the meat. Add more vegetable broth if necessary to cover sauerkraut and meat. Continue cooking at a low simmer until the sauerkraut has softened but is still slightly crunchy. Check for meat tenderness. The consistency of this dish should fall between a stew and a soup, so add liquid accordingly.
Introducing drained sauerkraut to the pot
Turn off the heat, then stir in the sour cream. Mix it thoroughly and taste the sauerkraut goulash for salt and pepper.
Serve in shallow plates with sour cream on the side if you like.
