Transylvanian Goulash (Szekely Gulyas)
Published November 28, 1998
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons lard
1 cup peeled, chopped onion
1 clove garlic, peeled and minced
1 tablespoon Hungarian paprika
3 cups homemade or low-sodium canned chicken stock
2 pounds pork, cubed
2 cups drained sauerkraut
½ teaspoon caraway seeds
¼ cup tomato juice
2 tablespoons flour
1 cup sour cream
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
11 grams carbs; 124 milligrams cholesterol; 460 calories; 12 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 31 grams fat; 3 grams fiber; 949 milligrams sodium; 33 grams protein; 4 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
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 ½ cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This recipe is from an article Molly O'Neill did on my husband's grandmother, Olga Peters, during the 1990s. Olga called it Szekely— Molly translated Szekely to Transylvania; however the name comes from an anecdote and has nothing to do with the Transylvania region. I've adapted the recipe myself over the years, leaving out flour, using olive oil instead of lard. It's a family tradition that continues to live on and we make several pots a year, especially around the holidays.
Brings back the taste of the dish I sampled in Tbilisi, and easy to replicate. Recommend topping it with chopped, toasted walnuts as it was served by the locals.
It’s not really incorrectly translated and it does have to do with Transylvania. It’s just a little complicated. Goulash is Hungarian. Szekelys are ethnic Hungarians that live in Romania, mostly in Transylvania. If you ask for Székely gulaș in Transylvania, you’re likely to get something like this.
Used 1/2 can of tomato paste instead of "1/4 c. tomato juice" (!?) and grape seed oil instead of lard. Served with boiled parslied potatoes. Used leftover potatoes next day with the goulash for Kopytka (Polish Gnocchi). Instant elevation to The Rotation.
What kind of pork should I use?
I take the extra step and dredge the meat in seasoned flour (salt & pepper), brown and remove. Onions, garlic and fresh red pepper and Hungarian white wine! Our New Year's Day dish...