Szekelygulyas (Sauerkraut Goulash)
Published April 27, 1999
- Total Time
- 2 hours 45 minutes
- Rating
- Comments
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Ingredients
2 tablespoons vegetable oil
⅓ cup finely chopped onion
¼ cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1 ½ pounds boneless pork shoulder, cut into ½-inch cubes
1 clove garlic, peeled and minced
½ teaspoon caraway seeds
½ teaspoon minced fresh dill
½ Italian frying pepper, finely chopped
½ ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1 ½ cups sour cream
1 ½ cups heavy cream
1 ½ tablespoons all-purpose flour
Nutritional analysis per serving (6 servings)
20 grams carbs; 182 milligrams cholesterol; 696 calories; 21 grams monosaturated fat; 5 grams polyunsaturated fat; 27 grams saturated fat; 59 grams fat; 1 gram trans fat; 9 grams fiber; 1611 milligrams sodium; 26 grams protein; 9 grams sugar
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).
Made a vegetarian version, substituting Gardein vegetable crumbles for the pork, and yogurt for the heavy cream. Came out delicious!
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
This was amazing. I was very nervous because I've never cooked with that much paprika. I cooked it a little longer than suggested, and left on very low simmer - it was melt in your mouth and very flavorful. I followed the recipe to a T - I think I could have used a bit more pork - like two or two 1/2 pounds for three pounds of sauerkraut. Great New Years Day dish!
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.