Transylvanian Goulash (Szekely Gulyas)
- Total Time
- 2 hours 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons lard
- 1cup peeled, chopped onion
- 1clove garlic, peeled and minced
- 1tablespoon Hungarian paprika
- 3cups homemade or low-sodium canned chicken stock
- 2pounds pork, cubed
- 2cups drained sauerkraut
- ½teaspoon caraway seeds
- ¼cup tomato juice
- 2tablespoons flour
- 1cup sour cream
- Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
460 calories; 31 grams fat; 12 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 33 grams protein; 949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
This recipe is from an article Molly O'Neill did on my husband's grandmother, Olga Peters, during the 1990s. Olga called it Szekely— Molly translated Szekely to Transylvania; however the name comes from an anecdote and has nothing to do with the Transylvania region. I've adapted the recipe myself over the years, leaving out flour, using olive oil instead of lard. It's a family tradition that continues to live on and we make several pots a year, especially around the holidays.
Brings back the taste of the dish I sampled in Tbilisi, and easy to replicate. Recommend topping it with chopped, toasted walnuts as it was served by the locals.
It’s not really incorrectly translated and it does have to do with Transylvania. It’s just a little complicated. Goulash is Hungarian. Szekelys are ethnic Hungarians that live in Romania, mostly in Transylvania. If you ask for Székely gulaș in Transylvania, you’re likely to get something like this.
Used 1/2 can of tomato paste instead of "1/4 c. tomato juice" (!?) and grape seed oil instead of lard. Served with boiled parslied potatoes. Used leftover potatoes next day with the goulash for Kopytka (Polish Gnocchi). Instant elevation to The Rotation.
What kind of pork should I use?
I take the extra step and dredge the meat in seasoned flour (salt & pepper), brown and remove. Onions, garlic and fresh red pepper and Hungarian white wine! Our New Year's Day dish...
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