Transylvanian Cabbage Gulyas Recipes

TRANSYLVANIAN GOULASH (SZEKELY GULYAS)

Steps:

• 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 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
• 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.
• 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.

TRANSYLVANIAN GOULASH

Steps:

• Wash the sauerkraut thoroughly under cold running water, then soak it in cold water for 10 to 20 minutes to reduce its sourness. Strain well, pressing out all the water.
• Melt the butter in a 5-quart casserole and add the onion. Cook over medium heat, stirring occasionally, until lightly colored, 6 to 8 minutes. Add the garlic, season with salt and cook a minute or two longer. Stir in the paprika, pour in 1/2 cup of the broth and bring to a boil. Add the pork cubes.
• Spread the sauerkraut over the pork and sprinkle it with the caraway seeds. In a small bowl, combine the tomato purée and the rest of the broth and pour the mixture over the sauerkraut. Bring the liquid to a boil once more, then reduce the heat to its lowest point. Season the cooking liquid with a pinch of salt, cover the casserole tightly and simmer for 1 hour. Check occasionally to make sure the liquid has not cooked away. Add a little stock or water if needed; the sauerkraut should be moist.
• When the pork is tender, combine the creams in a mixing bowl. Beat the flour into the creams with a whisk, then carefully stir this mixture into the casserole. Simmer for 10 minutes longer. Season with salt to taste. Serve in large, wide bowls, accompanied by a side of sour cream.

TRANSYLVANIAN GOULASH

Steps:

• Wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. Strain well, pressing out all the water.
• Melt the butter in a 5-quart casserole and add the onions. Cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
• Add the garlic, season with salt and cook a minute or two longer.
• Stir in the paprika, pour in 1/2 cup of broth and bring to boil.
• Add the pork cubes.
• Spread the sauerkraut over the pork and sprinkle with carraway seeds.
• In a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
• Bring the liquid to a boil once more, then reduce heat to its lowest point. Season with a pinch of salt, cover casserole and simmer for 1 hour.
• Check occasionally to make sure that the liquid has not cooked away. Add a little stock or water if required.
• When the pork is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. Carefully stir the mixture into the casserole. Simmer for 10 minutes longer and season with salt to taste.
• Serve in large wide bowls accompanied by a side of sour cream.