Székely Gulyás

Goulash

Székely Gulyás
Szekely goulash

“Székely gulyás” translates as goulash of the Székely. The dish is also called Székelykáposzta: cabbage of the Szeklers. The Székely or Szeklers is a large group of ethnic Hungarians who have their homeland in the Szeklerland, a large area in the east of the Romanian Transylvania. This stew of pork and sauerkraut is one of their traditional dishes. Allegedly.

“Allegedly”, because according to another story, the dish got its name from the Hungarian writer and journalist József Székely (1825-1895). One fine day in the year 1846, Székely went to lunch with a friend in a Budapest restaurant. It was probably running late, because there was nothing left but a little sauerkraut and some pork stew. Székely suggested to throw it together, warm it up and put it on the table and voilá: the Székely goulash was born.

This same dish is also very popular in Slovakia, where it is called “segedinský guláš”, and in Austria and Germany, where they know it as “Szegediner gulasch”. These names might point in the direction of the southern Hungarian town of Szeged, famous for its highly prized paprika, but, then again, could also be a corruption of “Székely”.

What we do know for sure is that this is a very, very tasty goulash, of which you simply can not make enough. Should, however, this be the case, consider yourself lucky. Warmed up te next day, this Székely goulash tastes even better!

Székely Gulyás

For this Székely goulash we need:
500 gr. pork
2 onions
salt and pepper
1 tsp. caraway seeds
1 – 2 cloves garlic
1 tbsp. sweet 1 tsp. hot paprika
1 can of diced tomatoes
500 gr. sauerkraut
2 dl. sour cream

Heat 2 tbsp. of oil in a pot. Brown the pork cubes quickly on all sides, take them out and set apart. Reduce the heat. Put the caraway seeds and the chopped onion in the pot and cook gently until translucent.

Chop the garlic. When the onions slightly start to brown, stir in the garlic and continue cooking for 2 minutes. Take the pot from the stove and add the paprika. Quench with the tomatoes and put it back on the stove. Add the pork, season with salt and pepper en bring to a boil. Reduce the heat and let it stew gently for an hour.

Chop the saurkraut and add it to the pork. Let it simmer on for half an hour untill the meat an the sauerkraut are done. The last few minutes, add the sour cream.

Serve Székely goulash with real Hungarian tarhonya or galuska, bread or steamed potatoes.

all goulash recipes

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