Lunches

Szekelygulyas (Transylvanian Goulash Stew)

The Quirky Foodster Team

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Ingredients

800 g (1.75 lb) pork shoulder, cubed
1 large onion, chopped
2 tbsp lard or oil
2 tbsp sweet paprika
500 g (18 oz) sauerkraut, rinsed and drained
2 cloves garlic, minced
1 tsp caraway seeds
250 ml (1 cup) sour cream
1 tbsp flour
Salt and pepper, to taste

Method

Brown the pork in lard in batches; set aside.
Soften the onion in the same pot, then remove from heat and stir in paprika.
Return pork to the pot with garlic, caraway, salt and enough water to cover.
Simmer covered 1 hour until the pork is tender.
Stir in sauerkraut and simmer a further 30 minutes.
Whisk sour cream with flour, stir into the stew and simmer 5 minutes to thicken.
Adjust seasoning and serve hot.

Introduction: Despite the name, szekelygulyas is closer to a paprika-spiced pork and sauerkraut stew than a classic gulyas soup; it originates in the Transylvanian region historically linked to Hungary and is a popular hearty lunch, especially in colder months.

Cultural Background: Despite the name, szekelygulyas is closer to a paprika-spiced pork and sauerkraut stew than a classic gulyas soup; it originates in the Transylvanian region historically linked to Hungary and is a popular hearty lunch, especially in colder months.

Tips: Rinse the sauerkraut if it's very sour, then adjust with a splash of its brine to taste at the end.

Variations: Some versions add smoked sausage or use pork ribs instead of shoulder.

Storage: Refrigerate up to 3 days; flavour improves the next day.

Reheating: Reheat gently on the stovetop, stirring, until piping hot.

Nutrition: Approx. 480 kcal, 32 g protein, 32 g fat, 14 g carbohydrate per serving.

FAQs:

Q: Is this the same as regular goulash?

A: No, it's a distinct dish built around sauerkraut and sour cream rather than the tomato-paprika broth of gulyasleves.

Q: Can I use a different cut of pork?

A: Pork shoulder or neck both work well due to their fat content.