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  Added: Jun 16, 2011  •  Visited (817)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
 
Transylvanian Goulash
(Szekely Gulyas)
What You Need:
  • 2 pound boneless pork or veal shoulder
  • 1 teaspoon caraway seeds
  • 1 tablespoon salt
  • 6 medium onions, chopped
  • 1½ cans condensed beef bouillon, undiluted
  • ¼ cup finely chopped fresh dill or 1 teaspoon ground dill seed
  • 4 teaspoons paprika
  • 1 tin sauerkraut, drained (about 1¾ lb.)
  • 1 clove of garlic, minced
  • 2 pints sour cream

  • How To Cook:
    1. Trim fat from meat; cut meat into 3-inch pieces.

    2. In heavy pan, combine meat, onions, dill, garlic, caraway seeds, salt and bouillon.

    3. Bring to boil; simmer, covered for 1 hour.

    4. Dissolve paprika in 1 cup hot broth from goulash; add to goulash along with sauerkraut.

    5. Simmer, covered, 1 hour longer, or until meat is tender.

    6. Stir in sour cream.

    7. Serve with parsley-buttered potatoes and, if desired, with more sour cream and dill.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Dish » Main Courses
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Sauerkraut
    Main Ingredient » Dairy » Sour Cream

     





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