Wonderful Tuesday morning!
Hope you are hungry ….. cause ….. today …. we will talk “GOULASH” ……
…. not just any Goulash ….. HUNGARIAN SZEGED GOULASH …. made the way my Hungarian grandma taught me.
There is lot of controversy about Hungarian Szeged or Székely Goulash.
Some people claim that the name “Szeged Goulash” came from Szeged ( town in Hungary known for it’s paprika).
Others claim that the name “Székély Goulash” came from Jozsef Székély (Hungarian journalist and poet from 1800′s).
Then there are some that are certain that “Székely Gulyás” means Gypsy Gulyás in Hungarian.
Little bit of history: “Székely” was actually Hungarian-speaking ethnic group from eastern Transylvania. Székely Land existed as a legal entity since medieval times. It became part of Romania in 1920, returned to Hungary in 1940 and was again attached to Romania in 1945.
Back to HUNGARIAN SZEGED GOULASH …..
I don’t care where it came from ….. how others call it …. they can duke it out on their own ….
…. all I know …. my grandma’s HUNGARIAN SZEGED GOULASH was the best goulash around ……
…. especially when you serve it with my dad’s BREAD DUMPLINGS ….
Hungarian Szeged or Székely Goulash
- 2lbs Cubed Pork
- 1 Onion (finely chopped)
- 2 Tbsp Butter
- 2 Tbsp Hungarian Sweet Paprika
- 1 Tbsp Caraway Seeds
- 2-3 Cloves Garlic
- 1 Tbsp Flour
- 1 cup Water
- 1 L Sauerkraut (drained)
- 2 Bay Leaves
- 3/4 cup Sour Cream
STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper.
STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes.
STEP 3: Meanwhile wash and drain the sauerkraut.
STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done.
STEP 5: Mix in the sour cream. Cook until heated through.
One more thing …. I saw many recipes for HUNGARIAN SZEGED GOULASH online calling for tomatoes ….. tomato paste …. sausage … steak ….
My recipe is the recipe my grandma used to make and honestly in all the years I used to be in the hotel industry in Slovakia (since I was a little girl) …. having many Hungarian relatives …..
… I never …. ever …. ate …. HUNGARIAN SZEGED GOULASH with all of the stuff above.
To me grandma’s HUNGARIAN SZEGED GOULASH is the perfection & childhood memory!
Don’t forget….Keep Smiling….Keep Cooking!
This recipe is linked to:
Bibi's Culinary Journey