Székely Gulyas (Székely Goulash) is a traditional Hungarian recipe for a classic dish of diced pork cooked with sauerkraut and onion in a paprika and sour cream stock. The full recipe is presented here and I hope you enjoy this classic Hungarian version of: Székely Goulash (Székely Gulyas).
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The Székely are an ethnic sub-group of the Hungarian nation who instrumental in the defeat of the Ottoman empire. This version of goulash is particular to the Szekler peoples.
Ingredients:
450g sauerkraut, drained
2 tbsp olive oil
450g pork, cubed
1 large onion, chopped
1 tbsp paprika
1 garlic clove, chopped
salt and freshly-ground black pepper, to taste
3 tbsp sour cream
1l beef stock
Method:
Heat the oil in a pan and use to fry the sauerkraut for 5 minutes before adding the pork and onions. Fry for a further 10 minutes, stirring frequently then stir-in the paprika and garlic. Season liberally with salt and black pepper then pour the stock into the pan.
Bring to a simmer, cover and cook for 60 minutes, or until the pork is thoroughly tender.
Remove from the heat and allow to cool slightly before stirring in the sour cream. Serve immediately, ladled into bowls.
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