Szekely Gulyas
What in the world is this szekely gulyas, you ask? Well, it’s the snooty way of spelling what we know as goulash, a traditional Hungarian dish. Truth be told, I probably don’t have the right to use the snooty spelling, since I am offering up what is likely an Americanized version of a traditional Hungarian dish. It’s a family recipe and it is so delicious that I honestly don’t really care to find out how authentic it is. Like any good comfort food, this is a make-ahead meal that you get to have simmering on your stove for hours causing people inside to salivate and constantly bother you with, “Is it time for dinner yet?” Those are always proud moments for us home chefs, are they not?
On a health note, you can cut down on the fat in this recipe by using leaner pork cuts and reduced fat sour cream. Also, if you can get fresh dill, please do. It makes a lovely difference.
This goulash is a fantastic winter food and I offer it to those of you who, like me, are feeling stuck in a perpetual snowy time-warp. If spring never gets here, at least I have yummy comfort food to keep me warm.
2 1/2 lb. boneless pork, cubed
2 tablespoons oil
3 medium onions sliced thinly
1/2 teaspoon salt
2 cloves garlic, diced
1 tablespoon paprika
1 lb. sauerkraut well-drained
4 teaspoons caraway seeds
2 tablespoons fresh dill or 2 teaspoons dried dill
1 cup tomato sauce
1 can chicken broth
1 cup sour cream, divided in half
Brown the meat in 2 tablespoons of oil. Add the rest of the ingredients except sour cream and combine. Now add 1/2 cup sour cream, combine and simmer the mixture for 3 hours. Add the final 1/2 cup of sour cream just before serving. Serve over egg noodles. May add additional sauerkraut on noodles as well or on the side.