Y'all should try this goulash recipe

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Bill in Oregon
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Y'all should try this goulash recipe

#1 Post by Bill in Oregon » Sun Jan 13, 2019 11:33 am

If you make a batch, please report.
Székely Gulyás
I have made a traditional Transylvanian Goulash -- Székely Gulyás -- using this recipe, taken from the Hungarian chapter of "Cooking of Vienna's Empire," Time-Life Foods of the World series. It is a real crowd pleaser -- I mean be prepared for food rioting, seriously. Serve it over fresh-made spätzle if you really want to wow the crowd. I'll bet it would be enhanced by using fresh feral pork.

To serve 4 to 6:

1 pound sauerkraut, fresh, canned or packaged
2 tablespoons lard
1 cup finely-chopped onions
1/4 teaspoon finely chopped garlic
2 tablespoons sweet Hungarian paprika
3 cups chicken stock or water
2 pounds boneless shoulder of pork, cut into 1-inch cubes
1.5 teaspoons caraway seeds
1/4 cup tomato puree
Salt
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons flour

Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Melt the lard in a 5-quart casserole and add the onions. Cook them over moderate heat, stirring occasionally, for 6 to 8 minutes, or until they are lightly colored, then add the garlic and cook a minute or 2 longer. Off the heat, stir in the paprika, continuing to stir until the onions are well coated. Pour in ½ cup of the stock or water and bring it to a boil, then add the pork cubes.

Now spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water, and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point, cover the casserole tightly and simmer for 1 hour. Check every now and then to make sure the liquid has not cooked away. Add a little stock or water if it has; the sauerkraut should be moist.

When the pork is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Taste for seasoning. Serve "Transylvanian goulash" in deep individual plates, accompanied by a bowl of sour cream.

wm
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Re: Y'all should try this goulash recipe

#2 Post by wm » Sun Jan 13, 2019 12:35 pm

That sounds like a meal!


With a little homemade bread ……. Oh yeah!

Wm

JerryB
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Re: Y'all should try this goulash recipe

#3 Post by JerryB » Sun Jan 13, 2019 3:16 pm

I reckon we'll have a batch of this before long. Grandson has made a lot of different recipes after a trip to the Ukraine area.
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piller
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Re: Y'all should try this goulash recipe

#4 Post by piller » Sun Jan 13, 2019 5:22 pm

I cannot eat fermented cabbage, and clabbered milk---also known as sour cream---makes me empty my gastric contents in a long oral ejection. I may have about 1/4 German in me, but I cannot eat Eastern European food at all.
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Re: Y'all should try this goulash recipe

#5 Post by crs » Sun Jan 13, 2019 6:05 pm

Bill,
After being raised on my dad's goulash, no recipe without Tabasco sauce will do. :shock:

But thanks anyway.
Last edited by crs on Sun Jan 13, 2019 7:34 pm, edited 1 time in total.
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Bill in Oregon
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Re: Y'all should try this goulash recipe

#6 Post by Bill in Oregon » Sun Jan 13, 2019 6:32 pm

Charles, make this with some Axis meat and plenty of Tabasco. Then report. My guess is when word gets out you'll have to "repel boarders!"
By the way, I have found the spätzle recipe in "Joy of Cooking" most adequate.

8)

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Re: Y'all should try this goulash recipe

#7 Post by crs » Mon Jan 14, 2019 12:00 pm

Thanks Bill, but I gave up cooking when I married. Now, daughter and wife are much better cooks than I ever was, so they shop and cook and I hunt and maintain the farm.
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Ray
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Re: Y'all should try this goulash recipe

#8 Post by Ray » Tue Jan 15, 2019 3:00 am

Too much slavic cuisine will make you fat Billy !

Once upon a time we had to entertain some bosniak refugees and had enough advance warning to study recipes......They weren't impressed and left most of their plates little tasted.....They asked for hot dogs and were happy.

Next morning bacon, scrambled eggs, catheads, grits and sawmill gravy made them so happy.....They said that that was the kind of food that they were used to but not so early in the morning.

They also said it was also something of a slight not to generously serve vodka or slivovitza.
m.A.g.a. !

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Re: Y'all should try this goulash recipe

#9 Post by crs » Tue Jan 15, 2019 9:05 am

Ray,

I like cats for mouse control, but "catheads" for breakfast?
Please enlighten me.
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wecsoger
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Re: Y'all should try this goulash recipe

#10 Post by wecsoger » Fri Jan 18, 2019 11:08 am

You had my interest when the second line of the recipe is 2 Tb Lard!

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Re: Y'all should try this goulash recipe

#11 Post by fordwannabe » Fri Jan 18, 2019 2:05 pm

Yup yup. What are catheads? Well you know, I KNOW what cat heads are buuuuut?
a Pennsylvanian who has been accused of clinging to my religion and my guns......Good assessment skills.

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Re: Y'all should try this goulash recipe

#12 Post by wecsoger » Fri Jan 18, 2019 8:00 pm

Cat head biscuits.

Instead of rolling them out and cutting with a biscuit/cookie cutter (or old can), the dough is left a little moister and 'shaggy'.

Take a spoonful of dough the size of a small cat's head, drop 'em on the baking sheet.

Just gives you a different shaped biscuit. They're all good though.

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Re: Y'all should try this goulash recipe

#13 Post by fordwannabe » Fri Jan 18, 2019 9:11 pm

In our family those are called drop biscuits. Sometimes even put some cheese bits in them. Mmmm
a Pennsylvanian who has been accused of clinging to my religion and my guns......Good assessment skills.

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Re: Y'all should try this goulash recipe

#14 Post by kaschi » Sat Jan 19, 2019 12:20 am

I've had this goulash before and it is good. It's great with either potato or bread dumplings. Both are a little involved to make but are well worth the effort. Otherwise, noodles or boiled potatoes work!

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gundownunder
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Re: Y'all should try this goulash recipe

#15 Post by gundownunder » Sat Jan 19, 2019 6:51 am

Thank you for posting. Most definitely on my to-do list along with a loaf of homemade rye bread.
Son's got plans to put up a batch of homemade sauerkraut real soon too.
Bob
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Bill in Oregon
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Re: Y'all should try this goulash recipe

#16 Post by Bill in Oregon » Sat Jan 19, 2019 10:17 am

Kaschi, I finally made another batch yesterday, and had forgotten just who good this is. I was trying a cheese-stuffed baked potato as well -- which was a disappointment -- and will make spätzle today.

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Re: Y'all should try this goulash recipe

#17 Post by kaschi » Sat Jan 19, 2019 10:11 pm

Sounds great. And yes, Spätzle is the noodle of choice! While in Germany last summer my wife and I picked up our second Spätzle maker/press, having "donated" the first one to my step daughter.

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