Grandma's Szegendiner Gulyas
"My grandmother brought this recipe from Eastern Europe. She served it with crusty homemade bread. As kids we loved to dunk our bread into the juice. What a treat. We couldn't wait until it was done."
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 1⁄2 cups pork, cut in 1 inch cubes
- 3 tablespoons lard or 3 tablespoons shortening
- 2 cups onions, sliced
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons water
- 1 teaspoon salt
- 2 teaspoons caraway seeds
- 1 garlic clove, crushed
- 3 1⁄2 cups sauerkraut, rinsed and drained
- 1 bay leaf
- 1⁄2 cup sour cream
- 1 tablespoon flour
directions
- Heat the lard and saute the onion to a dark golden.
- Add the pork and saute briefly only until it loses color.
- Remove pan from heat and add the paprika, and water.
- Put it back on the heat and add salt, caraway seed, and garlic.
- Cook gently 1/2 hours.
- Stir occasionally.
- Add sauerkraut and cook until well done.
- Your meat should be tender.
- Stir the flour into the sour cream then add it to stew.
- Let it simmer only about 10 minute.
- Take out bay leaf.
- It's ready to eat!
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Reviews
-
Glitter, this could make a Hungarian cry! There's nothing like a gulyas from Szeged, and since I had some Szeged paprika, how could I resist trying this recipe! I did sub beef for the pork, and shmaltz for the lard, since I don't eat pork. I also don't mix meat with dairy, so I left off the sour cream. It still rocked! The caraway seeds give it a very authentic flavor. I served this with broad egg noodles and some Hungarian cucumber salad. Thanks, it really brought me back! -
I used beef chuck cut into cubes and browned first. I also used 2 cans beef consomme and 2 cans water. Followed the recipe for everything else, except omitted sour cream. Excellent! -
Like another reviewer said, I felt this dish needed more water. I started out by adding about a cup of water and added some more as it cooked down. I would estimate that it was about 2 C. of water altogether. Also I was a little hesitant to mix the flour with the sour cream because I wanted the flour cooked, so it wouldn't taste like raw flour, and I didn't want to really cook the sour cream. So when the stew was done, I mixed about 3 Tbls. of flour in a 1/4 C. of water, and stirred it into the stew and let the whole thing simmer for about 5 minutes, shut off the heat, and then stirred in the sour cream. Served over egg noodles it was delicious! A new favorite. -
This was amazing! My husband bought waaaay too much pork at the store, so I tripled the recipe. I added 1# of mushrooms and 2 full jars of sauerkraut (packed down, it wasn't even the 9 cups required, but it was plenty. My husband gobbled it down, and there's only 1/3 left (the normal recipe size) 2 days later. Next time, I'll add even more mushrooms, and a few juniper berries. -
Glitter, This is an excellent recipe. I made this for the first time tonight and dad liked it. I used a lean pork loin that turned out rather dry so next time I will use a pork butt. It is a nice alternative to our regular sauerkraut dinner. Thank you for posting it.
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RECIPE SUBMITTED BY
glitter
United States
I am an avid cook and recipe collector. I've been cooking since I was 9 yrs. old. I am the first American from my family so I cook many different European dishes, everything from west to east. If I had a month just to do what I would like to do...I would like to cook that month with a famous chef. I also write a bulletin for a Service to Mankind organization. Since I collect recipes anywhere I can see them, I've been asked to share them with my readers. So this site is wonderful not just for me!
