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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (674g) Recipe makes 4 servings The following items or measurements are not included below: Hungarian sausage |
||
| Calories 690 | ||
| Calories from Fat 389 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 43.3g | 66% | |
| Saturated Fat 16.5g | 82% | |
| Monounsaturated Fat 16.4g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 181mg | 60% | |
| Sodium 2526mg | 105% | |
| Potassium 1344mg | 38% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 10.2g | 40% | |
| Sugars 8.8g | ||
| Protein 52.2g | 104% | |
Hungarian Szekely Goulash
By: Sue L
Dec 20, 2007
Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. This is one dish that shines as a leftover, since it gets better the longer it sits.
SERVES 4
Ingredients
- 2 lbs fresh sauerkraut, rinsed and drained
- 1 tablespoon cooking oil
- 1 1/2 lbs boneless pork blade steaks or sirloin steaks, trimmed and cut into chunks
- 1 lb fresh Hungarian sausage or fresh kielbasa or fresh Italian sausage, cut into chunks
- 2 large onions, cut into slivers
- 1 green bell pepper, chopped
- 3-4 garlic cloves, minced
- 1 1/2 teaspoons caraway seeds
- salt and pepper
- 16 ounces beef broth
- 1/4 cup Hungarian paprika
- 3/4 cup sour cream
Directions
1
Sear the meats, onions, bell pepper, and garlic in a large deep pan.2
Season with salt and pepper. Add caraway seeds.3
Stir in rinsed and drained kraut.4
Add beef broth.5
Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.6
20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
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Featured Reviews for This Recipe
From: French Tart
On Jun 12, 2008
What a fabulous Goulash recipe Sue! The meat eaters in my family LOVED this - and it has all gone already! I used English braising steak and some special smoked Hungarian sausage from the Deli in town - the caraway seeds really added the special flavour to this lovely concoction. I always use Hungarian paprika in my goulash, and this time I used a combination of sweet and hot Hungarian paprika. I made this in my mum's crock pot for a meltingly tender luncheon dish served with ribbon noodles and sour cream. Great recipe - made for ZWT4 - many thanks for posting! FT
From: bikerchick
On Jan 6, 2008
Delicious! I used sirloin, although I had a subpar cut of meat--next time I make this I'll go to the source I should have bought my meat at, not the one that happened to be the most convenient today. So easy to make, sear everything and put the pot to simmer and walk away! A perfect dish for a winter Sunday evening. I served with a simple salad of cucumbers, tomatoes, and radishes dressed with s&p and olive oil and paired it with a dry riesling. The Beau, aka The Picky Eater, went for thirds. He, rightfully, admonished me I should have paired it with beer instead, I'll do that next time. Thanks *Lorie*!
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