Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, mom's szkeley goulash. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mom's Szkeley Goulash is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Mom's Szkeley Goulash is something which I’ve loved my entire life.
Great recipe for Mom's Szkeley Goulash. I looked up goulash here and I was mortified to see so many dishes called "goulash" that are not much more then Hamburger Helper made without the box. My Mom made this for us every New Year when we were kids.
To begin with this particular recipe, we must prepare a few ingredients. You can cook mom's szkeley goulash using 11 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Mom's Szkeley Goulash:
- Take 2 lb sauerkraut (imported from Germany or Hungary is best)
- Take 2 tbsp caraway seeds
- Get 6 strips bacon
- Make ready 1 onion chopped
- Prepare 1 green pepper chopped
- Take 3 cloves garlic chopped
- Make ready 1 pound Hungarian sausage (Polish sausage will work too.)
- Make ready 1 pound pork roast, cubed (pork shoulder, pork stew meat etc.)
- Get 1 tbsp sweet Hungarian paprika
- Prepare 1/2 tbsp smoked Hungarian paprika
- Make ready 1/2 tbsp hot Hungarian paprika
Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. Add finely chopped onion and Hungarian paprika. It is an amazing meld of flavors.
Instructions to make Mom's Szkeley Goulash:
- First off, this should be made the day before you intend to serve it (New Year's Eve before the party starts) but it'll be good on the same day as well (provided you're not too terribly hungover 😁.)
- Drain and rinse the sauerkraut in a colander
- Squeeze excess water out of the sauerkraut and put it in a large pot with a lid
- Add the caraway seeds to the sauerkraut and add just enough water to cover. Mix it up, put the lid on the pot and let it simmer on low to medium heat for at least 3 hours to allow the caraway flavor to soak into the sauerkraut. Stir occasionally.
- After the sauerkraut has been simmering for 3 hours, in a separate skillet (preferably cast iron) cook the bacon until it's well done.
- Add the chopped onion and green pepper to the bacon and sautee till the onions are translucent (about 7 to 10 minutes)
- Add the chopped garlic to the onion, green pepper and bacon and cook for 3 to 5 minutes more
- Add the pork to the pan till browned
- Add the bacon, onion, green pepper, garlic and pork to the pot with the sauerkraut.
- Cut the sausage into bite-size pieces and put it in with the sauerkraut
- Now let that simmer for at least 2 hours on low to medium heat. Stir occasionally.
- After two hours or so, the pork should be tender enough to cut with a spoon, if it isn't let it simmer a bit longer. But that's when you know it's done. Let it cool down.
- Once it's cooled to about room temperature, add the sour cream, mix well and heat it up again, stirring occasionally.
- At this point you can serve it, but it's better if you let it come back to room temperature and put it in the fridge overnight, heat it up again, and eat it the next day. I guarantee this won't be enough!
Of course, in Canada, goulashes and meaty soups are going to be a staple in the winter. I cooked Szekely gulyas two nights ago using your recipe as a guide. There are just two of us, my wife and myself. I left out the tomato, it seemed out of place somehow. We enjoyed the meal then and we have just eaten the leftovers - very tasty.
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