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Székely Gulyás - Pork & Sauerkraut
Hungary - Székely Gulyas
Székely (say-ki-ee) Gulyás isn't a Gulyás, and the
story goes that it isn't from Székely (a Hungarian tribe in
Transylvania) - see Note-7. It is, however, delicious
and endlessly popular. Technically this is a Pörkölt, which
has much less liquid than a Gulyás. If I'm serving this buffet
style, I make it just a little more liquid and stir the potatoes in
Hungarian Pepper (2)
-- Serve With
Prep: - (20 min)
Run: - (2-3/4 hrs)
- Trim the PORK of excess fat and cut into 1 inch cubes.
- Slice ONIONS thin and chop fine.
- Char PEPPERS with your propane torch and brush the skin off
under cold running water (prevents annoying curls of skin in the stew).
Cut into strips about 1/2 inch by 1 inch.
- Peel POTATOES and cut into about 1 inch chunks. Keep in cold
water until needed.
- Crush GARLIC lightly. Crush Caraway Seeds moderately.
Mix all Seasoning items.
- Drain SAUERKRAUT and squeeze out remaining juice. Reserve some
of the juice in case you want the stew a bit more tart when finished.
Spread it out on the cutting board and make cuts through it about 2
inches apart, then the same at right angles. This will keep it from
tangling up into a big lump in the stew.
- In a well seasoned iron skillet, heat Lard. Bring it up very
hot, but not to smoking. Fry Pork in batches until lightly
browned on all sides. Place each batch in a heavy bottomed stew pot
as it is finished.
- Fry Onions until translucent (add more lard if needed). Pour
all into the stew pot.
- Pour 1/2 c Stock into the skillet, bring to a boil and scrape
up the fond adhering to the skillet. Pour all into the pot along with
the rest of the Stock
- Stir in Seasoning mix, Bring to a boil, then simmer very slowly
for about 1-1/2 hours or as needed to bring the meat almost tender.
- Stir in Peppers and Sauerkraut. Simmer another 45
- Meanwhile: Set Sour Cream out to warm to room
temperature and boil Potatoes.
- When nearly ready to serve, stir 2 T of the sauce into the Sour
Cream, then stir back into the pot and bring back to a simmer.
- Check seasoning and sourness to taste. Serve arranged and garnished as
- Pork: Weight is boneless and with all
excess fat removed. Shoulder is good here, but leg will do fine as
well. Loin is a bit too tender and lacks flavor.
- Hungarian Pepper: These are
yellow-green peppers with no or nearly no heat. For details see our
Hungarian Pepper page.
- Potatoes: White Rose or similar
work well in recipes of this sort. Avoid Klondike Gold type potatoes
- they quickly turn to mush with long cooking. For details see our
- Paprika: Please, real Hungarian
paprika - not that red sawdust they sell in the supermarkets. The first
1/2 T can be Hot Paprika if you like, the second is added at the end
and should be sweet, both for flavor and color.
- Sauerkraut: A lot depends on the quality of
the sauerkraut. Choose one that's fresh, crisp, sharp and tastes good
right out of the jar or bag. I've had good results with Vitarol brand
and some other Polish sauerkrauts. Alas, Meter's Wisconsin Kraut is no
- Lard: If it isn't fried in lard it
just isn't Hungarian. Not to worry, lard isn't nearly as bad for you
as the deadly trans fats you were told to use instead - and you
survived those (we hope). If you must, you can use non-virgin olive
oil, or better, Avocado oil. For details see our
- The Story: A famous writer/journalist,
József Székely, showed up at a restaurant at closing time.
All they had left was a little pork gulyás and some sauerkraut.
He was hungry so he told the cook to mix it all together to make a meal.
He liked it and people started asking for "Székely's
Gulyás". That was about 1846, and the dish has been popular in
Hungary ever since. As with most food stories involving famous people
it's not likely true. Some reliable sources do refer the recipe to the
Székely in Transylvania (now in Romania) and a similar
Beef Gulyás with Sauerkraut
is named for a specific Székely subtribe, the
Csángós. According to the Gundel sons, who do attribute
the name to Jázsef Székely, this recipe was originally
made with three kinds of meat but is now almost always just pork. That
conflicts a little with the story too, though not fatally.
- U.S. measure: t=teaspoon,
T=Tablespoon, c=cup, qt=quart, oz=ounce,
#=pound, cl=clove in=inch, ar="as required
omm_pigkrauth1 080221 r 090815 hc73 ghc65 -
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