Serving
(click to enlarge)

Beef Goulash with Sauerkraut
Hungary - Székely
  -   Csángó Gulyás
Serves:
Effort:
Sched:
DoAhead:  
4 main  
***
3-1/2 hrs  
Yes

This is a beef version of Székely Gulyás. The Székely are a rather isolated tribe of Hungarians, mostly in Transylvania, so they do things a little different. This goulash is excellent if you like sauerkraut, as most Hungarians do, and it's a fairly light stew, good for warmer days.





1-3/4
10
7
2
------
2
1
1
1/2
2
1/2
------
1
3
4
1/2
#
oz
oz
#
---
cl
t
T
t
t
t
---
#
T
c
T
Beef (1)
Onion
Hungarian Pepper (2)  
Potatoes (3)
-- Seasonings
Garlic
Caraway seeds
Paprika (4)
Marjoram, dry
Salt
Pepper
-------
Sauerkraut (5)
Lard (6)
Beef stock
Sour Cream

Prep:   -   (45 min)
  1. Trim the BEEF of excess fat and cut into cubes 1 inch to 1-1/2 inches on a side.
  2. Chop ONIONS fine.
  3. 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 inches.
  4. Peel POTATOES and cut into about 1 inch chunks. Keep in cold water acidulated with a little citric acid or lemon juice until needed.
  5. Crush GARLIC lightly. Crush Caraway Seeds moderately, Mix all Seasoning Items.
  6. Drain Sauerkraut and squeeze out remaining liquid, but keep some liquid in case you need to adjust sourness when the stew is done.
Run:   -   (2-3/4 hrs)
  1. In a well seasoned iron skillet, heat Lard. Bring it up very hot, but not to smoking. Fry Beef in batches until lightly browned on all sides. Place each batch in a heavy bottomed stew pot as it is finished.
  2. Fry Onions until translucent (add more lard if needed). Pour all into the stew pot.
  3. Pour 1/2 c of the Beef Stock into the skillet, bring to a boil and scrape up the fond adhering to the skillet. Pour it into the stew pot along along with the rest of the Beef Stock.
  4. 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.
  5. Stir in Peppers and Sauerkraut. Simmer another 45 minutes.
  6. Meanwhile: Set Sour Cream out to come to room temperature and boil Potatoes until tender.
  7. Serve hot with Potatoes on the side. Sour Cream can be mixed in or served on top as you prefer.
NOTES:
  1. Beef:   Weight is boneless with all excess fat removed. Shank is traditional (and will provide the best flavor), but Round or Chuck roasts will serve. Avoid tender cuts which fall apart and lack flavor.
  2. Hungarian Pepper:   These are yellow-green peppers with no or nearly no heat. For details see our Hungarian Pepper page.
  3. 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 Potato Page.
  4. 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.
  5. 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 longer available.
  6. Lard:   If it isn't fried in lard it isn't really 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 really must, you can use non-virgin olive oil, or better, Avocado oil. For details see our Lard Page.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
oom_cowgoulsk1 090807 r 131017 hc103 & var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.