Hungarian Stewed Meat And Sauerkraut Szekely Gulyas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HUNGARIAN TREASURE (SZEKELY GULYAS)



Hungarian Treasure (Szekely Gulyas) image

This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 6 servings.

Number Of Ingredients 13

1-1/2 pounds pork tenderloin, cubed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons butter
1 large onion, chopped
6 garlic cloves, minced
1/2 teaspoon smoked paprika
2 packages (1 pound each) sauerkraut, rinsed and well drained
1/2 cup water
1-1/2 cups sour cream
1/2 teaspoon poppy seeds
Hot cooked buttered egg noodles

Steps:

  • Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.

Nutrition Facts : Calories 369 calories, Fat 25g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 1181mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

SZEGEDIN GOULASH WITH SAUERKRAUT (SZéKELY GULYáS)



Szegedin Goulash with Sauerkraut (Székely Gulyás) image

Szegedin Goulash is a hearty goulash recipe with Hungarian roots. It consists of pork cuts (ideally from the pork shoulder) and sauerkraut.

Provided by Marita

Categories     Main Course

Time 1h45m

Number Of Ingredients 16

1 kg pork (35 oz (ideally from the shoulder or use 500 g pork cubes and 500g beef cubes) - cubed)
4 tablespoons vegetable oil
30 g flour (1 oz)
500 g onions (17.6 oz)
500 g sauerkraut
1 tsp salt
1 tsp white pepper
1 tsp ground caraway seeds
1 tsp dried thyme
1 tsp marjoram (can be substituted with sage )
5 tbsp ground sweet hungarian paprika
2 garlic cloves
3 tbsp tomato puree
500 ml vegetable broth (17 fl oz)
100 g sour cream (3.5 oz can be substituted with creme fraiche )
1 small bunch parsley

Steps:

  • Season the meat with salt and pepper. Peel and roughly slice the onion. Crush the garlic. Drain the sauerkraut with a sieve.
  • Heat the oil in a large saucepan and fry the meat until browned.
  • Now coat the meat with the flour and continue to brown, while stirring continuously.
  • Add the onions, and continue to fry until these turn translucent. Reduce the heat and add in the paprika powder. (make sure the powder does not burn as the taste will turn bitter). Add the salt, pepper, caraway seeds, thyme, marjoram, tomato puree, garlic and shortly fry with the meat and onions.
  • Pour in the stock, cover the pot with a lid and cook for around 45-60 minutes on a low heat.
  • Now add in the drained sauerkraut and mix with the meat. Cover the pot again and cook for a further 30 minutes.
  • Serve with a dollop of sour cream. (it is better to only add the sour cream when serving, as otherwise you cannot reheat the goulash at a later stage)

Nutrition Facts : Calories 633 kcal, Carbohydrate 19 g, Protein 31 g, Fat 48 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 129 mg, Sodium 1390 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 28 g, ServingSize 1 serving

HUNGARIAN SAUERKRAUT GOULASH SZEKELY GULYAS



Hungarian Sauerkraut Goulash Szekely Gulyas image

This is a classic Eastern European affair. Plenty of onions and paprika, cooked with pork and sauerkraut, blended with rich sour cream, and ladled over your carb of choice.

Provided by SpindleKnees

Time 2h

Yield 6

Number Of Ingredients 8

3 pounds sauerkraut in bags or jar
2 onions
2 pounds pork butt or shoulder 1" cubed or use pork sausage
3 tablespoons lard, butter or oil
salt, to taste
2 tablespoons paprika
1/2 teaspoon caraway seeds slightly crushed
1/2 cup sour cream

Steps:

  • Heat lard in pot and saute onions till soft. Set onions aside and brown the pork in same pan. Deglaze pan with some water (or white wine if you want to get fancy) and scrape up the juices. Add onions back to pot and salt, paprika and the caraway seeds. Take sauerkraut and rinse very well and add to pot. Add enough water to pot to cover all the ingredients and let simmer 1 1/2 hours or until meat is tender. Take sour cream and put in tureen or serving bowl and ladle soup little by little while constantly stirring to prevent curdling. Serve immediately on top of boiled potatoes, dumplings or wide noodles. cook's notes If using pork sausage, reduce cooking time by one hour.

Nutrition Facts :

HUNGARIAN GOULASH I



Hungarian Goulash I image

A spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy while not mouth-burning! Can be made with cheaper cuts of beef, and comes out very tender. If it gets too thick, add a little water while it's cooking. Garnish with sour cream.

Provided by ENVIRO2

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 2h15m

Yield 8

Number Of Ingredients 10

⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 ½ cups water
1 clove garlic, minced
1 teaspoon salt

Steps:

  • Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
  • In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Nutrition Facts : Calories 549.4 calories, Carbohydrate 9.4 g, Cholesterol 114 mg, Fat 42.3 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 14.5 g, Sodium 1138.5 mg, Sugar 4.7 g

HUNGARIAN SZEKELY GOULASH



Hungarian Szekely Goulash image

Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. This is one dish that shines as a leftover, since it gets better the longer it sits.

Provided by PalatablePastime

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 lbs fresh sauerkraut, rinsed and drained
1 tablespoon cooking oil
1 1/2 lbs boneless pork blade steaks or 1 1/2 lbs sirloin steaks, trimmed and cut into chunks
1 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
2 large onions, cut into slivers
1 green bell pepper, chopped
3 -4 garlic cloves, minced
1 1/2 teaspoons caraway seeds
salt and pepper
16 ounces beef broth
1/4 cup Hungarian paprika
3/4 cup sour cream

Steps:

  • Sear the meats, onions, bell pepper, and garlic in a large deep pan.
  • Season with salt and pepper. Add caraway seeds.
  • Stir in rinsed and drained kraut.
  • Add beef broth.
  • Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
  • 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.

HUNGARIAN STEWED MEAT AND SAUERKRAUT (SZEKELY GULYAS)



Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas) image

Provided by Molly O'Neill

Categories     dinner, main course

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

3 pounds spicy, Hungarian sausage, sliced
1 1/2 pounds stewing beef, trimmed and cut in 3/4-inch cubes
1 1/2 pounds boneless fresh ham or lean pork, trimmed and cut in 3/4-inch cubes
1/3 cup bacon fat or vegetable oil
4 medium-size onions, finely chopped
1/3 cup Hungarian paprika
1/2 pound sauerkraut, drained
4 cups chicken broth
4 bay leaves
1/2 teaspoon thyme
Salt and freshly ground pepper to taste
2 cups sour cream (optional)

Steps:

  • In a large skillet, saute the sausage slices over medium-high heat, tossing, until lightly browned on both sides, about 5 minutes. Remove, drain on paper towels and set aside. In the same skillet, brown the beef and ham cubes in the sausage fat over high heat and set aside.
  • In a large casserole, heat the bacon fat. Add the onions and cook over medium heat, until transparent, 10 to 15 minutes. Stir in the paprika and cook, stirring, until the paprika and onions form a thick paste and the scent of raw paprika disappears, about 5 minutes. Stir in the beef and ham cubes. Rinse the sauerkraut and add it, along with the broth, bay leaves and thyme. Stir well to combine all the ingredients.
  • Bring the stew to a boil. Reduce the heat to simmer and cook, covered, for about 45 minutes. Add the sausage slices and continue cooking until the meats are very tender, about 45 minutes longer. Season with salt and pepper. Let cool, then refrigerate overnight to allow the flavors to develop.
  • The following day, reheat the stew and adjust seasoning with additional salt and pepper. Remove bay leaves. Serve with sour cream on the side, if desired.

Nutrition Facts : @context http, Calories 778, UnsaturatedFat 34 grams, Carbohydrate 13 grams, Fat 58 grams, Fiber 3 grams, Protein 51 grams, SaturatedFat 19 grams, Sodium 1395 milligrams, Sugar 5 grams, TransFat 0 grams

SEGEDíNSKý GULáš - CZECH SZEGEDIN GOULASH



Segedínský guláš - Czech Szegedin Goulash image

Soft pork chunks with tangy sauerkraut gravy, so flavorful and comforting! I'm talking about segedínský guláš, one of the traditional Hungarian goulashes, also very popular in Czech cuisine.

Provided by Petra Kupská

Categories     Main Course

Time 1h20m

Number Of Ingredients 12

1 and 1/2 lb (680 g) pork shoulder
4 oz (110 g) bacon
3 onions (mid-sized)
10 oz (280 g) Sauerkraut
1 clove of garlic
1 Tbsp pork lard
1 tsp caraway seeds (crushed)
1 Tbsp sweet ground paprika
1 Tbsp (heaped) all-purpose flour
3 cups (720 ml) beef broth (or water)
3/4 cup (180 g) sour cream
1 tsp salt

Steps:

  • Before you start cooking: Cut the pork into 1-inch pieces. Peel onions and chop them finely. Peel a clove of garlic and press it. Cut bacon into small ¼-inch dices. Strain the sauerkraut (do not rinse it!) and cut it into bite-size pieces.
  • In a pot with a thick bottom (I use one of my beloved dutch ovens), melt half of the lard over medium heat. Add diced bacon and render; it takes about 3-5 minutes. Stir occasionally. Set the rendered bacon aside, use a slotted spoon.
  • Place the rest of the lard in the same pot, sprinkle with crushed caraway seeds. Stir. Add chopped onions and sauté them until slightly golden while stirring.
  • Turn up the heat, add pork and sear the meat for 3 minutes, stirring frequently.
  • Reduce heat to medium, dust with sweet ground paprika. Add pressed garlic. Fry for 1 minute while stirring.
  • Add flour and fry for a further 1 minute. Stir well.
  • Salt the base for segedín, pour in the water or beef broth that the pork is covered. Bring to a boil. Reduce the heat to a minimum, cover with a lid and let it simmer for 30 minutes.
  • Only now add fried bacon, sauerkraut, and let it cook for additional 30 minutes, or until the pork is tender. Stir occasionally.
  • As the final step, add sour cream, don't cook anymore.
  • Just stir well, salt to your liking, and Szegedin goulash is done!

More about "hungarian stewed meat and sauerkraut szekely gulyas recipes"

PORK AND SAUERKRAUT GOULASH / SZEKELYGULYAS / …
pork-and-sauerkraut-goulash-szekelygulyas image
2015-01-05 Bring pot of sauerkraut and pork to gentle boil, mixing well. Cover, simmer over low heat for 3-4 hours, stirring occasionally. When pork is melt in …
From craftycookingmama.com
5/5 (10)
Category Pork
Cuisine Hungarian
Total Time 4 hrs 50 mins
  • In a large pot or dutch oven, combine sauerkraut, paprika and 1 cup water. Bring to a boil, cover and reduce heat to low. Let this simmer while you prep the rest of your ingredients.


SZEGEDINER GULASCH (GERMAN SAUERKRAUT BEEF GOULASH)
2015-10-11 Add tomato paste, beef broth, wine, and remaining 1 tablespoon sweet paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine. Add browned beef and any …
From magnoliadays.com
4.3/5 (19)
Category Main
Cuisine American
Total Time 2 hrs 5 mins
  • Place beef cubes in a large bowl. Sprinkle 2 tablespoons sweet paprika and hot paprika on the beef. Drizzle vegetable oil over beef. Stir to coat beef cubes with paprika and oil. Cover and chill for 1 hour.
  • Heat 2 tablespoons lard in a large Dutch oven or soup pot over medium heat. Working in batches, add the beef to the pot and brown on all sides. Do not brown the beef all at once.
  • Note paprika browns quickly and so watch over it and turn beef cubes before it blackens/burns. Transfer browned beef to a plate or bowl.
  • Add 1 tablespoon of lard to the pot if needed (if the pot looks "dry" and does not have a layer of melted lard in the bottom).


SZEGEDIN GOULASH (SZéKELY GULYáS) - THE DARING GOURMET
2015-04-22 Szegedin Goulash Recipe. Let’s get started! In a heavy medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. …
From daringgourmet.com
4.6/5 (16)
Total Time 2 hrs 10 mins
Category Main Course
Calories 649 per serving
  • In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
  • Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 2 minutes. Add salt to taste.
  • Serve with a dollop of sour cream and swirl it in the soup before eating. Serve with crusty bread, Homemade Spätzle and/or a leafy green or cucumber salad. This goulash is even better the next day.


HUNGARIAN CABBAGE STEW A LA “SZéKELY”- SZéKELYKáPOSZTA
2015-01-07 Cover and cook on moderate heat till the meat is nearly tender, about 40 mins. Add the soured cabbage – sauerkraut – and cook till all soft and well cooked. In a bowl mix 3/4 of the sour cream and the 30g flour evenly, then combine with some of the hot liquid from the stew till it can be poured into the hot stew. when ready add, stir ...
From hungariantidbits.com
Estimated Reading Time 1 min


SZEKELY GOULASH (SZéKELY GULYáS) | WORLD FOOD STORY
2020-03-28 Szekely goulash is Hungarian pork and sauerkraut stew. This dish is a variety of goulash – the synonym for the Hungarian traditional cuisine. Szekely goulash is a somewhat unusual dish that does not follow the basic rules of traditional goulash preparation. Unlike traditional goulash, its main ingredient is pork, with sauerkraut and cream added.
From worldfoodstory.co.uk
Cuisine Hungarian
Category Lunch
Servings 4
Total Time 1 hr


"HUNGARIAN" BEEF GOULASH WITH SAUERKRAUT - WINE4FOOD
2014-10-23 Gulyas in Hungary and goulash in the U.S. are two very different kettles of meat. The Hungarian version was originally a soup; the American version is almost always a stew. Cooks of Hungarian heritage in Ohio like to serve their goulash alongside sauerkraut—a fabulous blend of flavors, with the sauerkraut cutting the richness of the stew. The following …
From wine4food.com
Estimated Reading Time 2 mins


HUNGARIAN STEWED MEAT AND SAUERKRAUT SZEKELY GULYAS RECIPES
Hungarian Stewed Meat And Sauerkraut Szekely Gulyas. Add some more Hungarian paprika powder and add the red wine, then tomato paste. – Add the water, let simmer for 1 hour, then add the drained Sauerkraut. – Let simmer for another 30 min or until meat is tender. – Mix potato starch in some warm water, add to gravy to thicken it.
From recipegoulash.com


10 BEST HUNGARIAN SAUERKRAUT RECIPES | YUMMLY

From yummly.co.uk


HUNGARIAN SZEKELY GOULASH RECIPE - FOOD NEWS
Simple Hungarian goulash (beef) for the slow-cooker. Recipe for 4 people (fairly generous portion size), for smaller c.2.5L capacity slow cooker. Could easily be doubled for a larger 4.5L capacity pot. You need to start this in a pain - about 10 minutes of frying-time - then transfer it to the slow-cooker and leave for several hours.
From foodnewsnews.com


HUNGARIAN GOULASH RECIPE NYT - ALL INFORMATION ABOUT ...
Hungarian goulash is a traditional beef stew or soup cooked with lots of onions, Hungarian paprika, tomatoes and sweet peppers. Very popular in Hungary but also in other parts of Eastern Europe, this dish can be served with bread, pasta, spaetzle, boiled or roasted potatoes, carrots and pickles. Prep Time 20 minutes Cook Time 2 hours
From therecipes.info


10 BEST HUNGARIAN SAUERKRAUT RECIPES | YUMMLY

From yummly.com


HUNGARIAN SAUSAGE AND SAUERKRAUT – CROCK POT SAUSAGE AND ...
Hungarian Stewed Meat and Sauerkraut Szekely Gulyas · Debreceni kolbász is a Hungarian sausage made with pork and spices such as garlic, paprika, pepper, and marjoram, which account for the reddish-orange color of the sausage, It is named after the Hungarian town of Debrecen, These sausages are typically unsmoked or lightly smoked, and the flavor is strong and slightly …
From 023nlne.co


HUNGARIAN SAUERKRAUT AND SAUSAGE - ALL INFORMATION ABOUT ...
Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas ... top cooking.nytimes.com. Rinse the sauerkraut and add it, along with the broth, bay leaves and thyme. Stir well to combine all the ingredients. Bring the stew to a boil. Reduce the heat to simmer and cook, covered, for about 45 minutes. Add the sausage slices and continue cooking until the meats are very tender, about …
From therecipes.info


HUNGARIAN STEWED MEAT AND SAUERKRAUT (SZEKELY GULYAS) RECIPE
Hungarian Stewed Meat And Sauerkraut Szekely Gulyas. Add some more Hungarian paprika powder and add the red wine, then tomato paste. – Add the water, let simmer for 1 hour, then add the drained Sauerkraut. – Let simmer for another 30 min or until meat is tender. – Mix potato starch in some warm water, add to gravy to thicken it.
From recipegoulash.com


HUNGARIAN STEWED MEAT AND SAUERKRAUT SZEKELY GULYAS RECIPES
HUNGARIAN STEWED MEAT AND SAUERKRAUT (SZEKELY GULYAS) Provided by Molly O'Neill. Categories dinner, main course. Time 2h25m. Yield 8 to 10 servings. Number Of Ingredients 12. Ingredients; 3 pounds spicy, Hungarian sausage, sliced: 1 1/2 pounds stewing beef, trimmed and cut in 3/4-inch cubes : 1 1/2 pounds boneless fresh ham or lean pork, …
From tfrecipes.com


HUNGARIAN SZéKELY GULYáS | ANGEL'S FOOD PARADISE
Sep 22, 2018 - Hungarian Székely Gulyás Hungarian pork and sauerkraut stew. One of the best things about this stew recipe is the pure simplicity of a few ingredients. Sep 22, 2018 - Hungarian Székely Gulyás Hungarian pork and sauerkraut stew. One of the best things about this stew recipe is the pure simplicity of a few ingredients . Pinterest. Today. Explore. When …
From pinterest.ca


SZEKELY GULYAS RECIPES WITH INGREDIENTS,NUTRITIONS ...
Szekely Gulyas Recipes HUNGARIAN TREASURE (SZEKELY GULYAS) This combination of pork, sauerkraut, sour cream and paprika is heavenly served on buttery egg noodles with or without poppy seeds. Here's to great comfort food. -Taste of Home Test Kitchen, Milwaukee, Wisconsin. Provided by Taste of Home. Categories Dinner. Time 3h25m. Yield 6 servings. …
From tfrecipes.com


Related Search