Szekelygulyas (Sauerkraut Goulash)
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons vegetable oil
- ⅓cup finely chopped onion
- ¼cup sweet Hungarian paprika
- Pinch of hot Hungarian paprika, or cayenne
- 1½pounds boneless pork shoulder, cut into ½-inch cubes
- 1clove garlic, peeled and minced
- ½teaspoon caraway seeds
- ½teaspoon minced fresh dill
- ½Italian frying pepper, finely chopped
- ½ripe tomato, finely chopped
- 3pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
- 1½cups sour cream
- 1½cups heavy cream
- 1½tablespoons all-purpose flour
Nutritional analysis per serving (6 servings)
696 calories; 59 grams fat; 28 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 5 grams polyunsaturated fat; 19 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 25 grams protein; 1627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This is nearly identical to a ragged scrap of paper in my recipe book from a friend, who wrote it out for me after serving it to me.
So. Good.
(her recipe doesnt have cream, and I've never felt it needed MORE creamy fat).
I scaled back on the caraway seeds, mainly because they are not my favorite flavor. Glad I did. I used half the recommended amount. o There was just enough flavor in the background without being overpowering.
Made a vegetarian version, substituting Gardein vegetable crumbles for the pork, and yogurt for the heavy cream. Came out delicious!
Just like Sara, a German friend of mine served this to me many decades ago, and then shared the recipe from her German cookbook. It has been a family favorite ever since. Indeed, this recipe is nearly identical, and since my German is a bit rough these days, it's a relief to find this recipe in English.
Good and easy. Prepare and ignore. I added cauliflower at step 2. Also, used Cumin seeds as didn't have carroway.
Back in 1966 a co worker taught me a simpler version. Onions and garlic softened in olive oil = yes Cubes of pork = yes Paprika flour and crushed caraway =yes Low sodium chick broth = yes Washed sauerkraut = yes 1/2 cup sour cream at end = yes