ReceptnaptárSzékely goulash (székelygulyás)
The name is misleading: according to the best-known story, it comes not from the Székelys of Transylvania but from József Székely, a Pest archivist, for whom a restaurant served the last of the pörkölt and the cabbage together. The dish has since become a classic: pork stew with sauerkraut and sour cream. It is at its best a day after cooking, once the flavours have come together.
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Ingredients
Method
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- Soften the onion in the oil or lard until translucent.
- Take off the heat, stir in the paprika, then immediately add the meat.
- Season with salt and pepper, add the tomato and a little water, and braise covered for about 45 minutes until the meat is almost tender.
- Add the sauerkraut and pour in enough water to cover.
- Cook for another 30-40 minutes until both meat and cabbage are completely tender.
- Mix the sour cream with the flour until smooth, thin it with a ladleful of hot liquid and stir it into the dish.
- Bring to the boil once more and leave to stand for a few minutes before serving.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Taste the sauerkraut, and if it is very sour, rinse it in cold water. Otherwise the dish will turn out too sharp, and there is no fixing it afterwards.
- For the traditional flavour, add half a teaspoon of caraway seeds and a bay leaf along with the sauerkraut.
- Braise the meat separately with a little water until almost tender, because it would soften more slowly in the acidic sauerkraut if you cooked them together from the start.
Frequently asked questions
Which cut of meat is best?
Pork shoulder is the best choice, because it is a little fattier and does not dry out during the long cooking. Leg works too, though the dish will be slightly leaner and more fibrous.
How long does it keep?
It keeps for 3-4 days in the fridge, and it gets better every day. It can also be frozen for 2-3 months. Loosen it with a little water when reheating, and add fresh sour cream only just before serving.
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