Szekely goulash
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Szekely goulash
  Entrees    Hungarian  
Last updated 6/12/2012 1:02:08 AM. Recipe ID 25584. Report a problem with this recipe.
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      Title: Szekely goulash
 Categories: Entrees, Hungarian, Usenet
      Yield: 6 Servings
 
      2 lb Sauerkraut, rinsed
           -and drained
           -(use a colander)
      1 T  Caraway seeds
      2 T  Butter (or oil
           -or bacon drippings)
      1 lb Pork shoulder, cut into
           -large, bite-sized pieces
      2    Garlic cloves,
           -finely chopped
      1 lb Hungarian sausage
           -(or Polish sausage),
           -sliced into large,
           -bite-size rounds
      1 lg Onion, chopped
      1    Green pepper, chopped
      1 T  Hungarian sweet paprika
           -(or use fresh paprika
           -from the supermarket)
      2 c  Sour cream
 
  Use a covered pot large enough to hold all the ingredients.  Put the
  sauerkraut in just enough water to cover it, add caraway seeds, and
  simmer with the cover on for two hours (or longer, if you want).
  
  In a large, heavy skillet melt the butter and brown the pork.  Put
  the pork and the sausage into the pot with the sauerkraut.
  
  Saute the onion in the skillet until transparent; add the garlic and
  saute for a few more minutes. Add this to the pot, along with the
  green pepper and paprika. (I've had good luck adding some cayenne at
  this point.) Simmer (with the cover on loosely) for a couple of
  hours, mixing it up occasionally. Remove from heat and let cool for
  30 minutes; then stir in the sour cream and serve.
  
  NOTES:
  
  *  Southern Hungarian Goulash -- This goulash is a specialty of
  Szekely, the southern part of Hungary. My grandmother cooked it
  without a recipe; this recipe is from my mother, with my
  modifications. (Szekely is not pronounced the way it's spelled;
  say-ki-ee is a little closer, but still wrong.)
  
  *  This goes well with noodles, dumplings, potatoes, or spaetzle
  (called nokedli in Hungarian).  The longer it cooks, the better it
  tastes; it's even better reheated. Cook it the day before but don't
  add the sour cream until you've reheated it.
  
  : Difficulty:  easy.
  : Time:  30 minutes chopping, many hours cooking.
  : Precision:  Approximate measurement OK.
  
  : Jeffrey Mogul, Computer Science Department, Stanford University
  :     {ucbvax,decvax}!decwrl!glacier!navajo!mogul,
  mogul@Navajo.Stanford.EDU
  
  : 




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Recipe ID 25584 (Apr 03, 2005)

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