This is from our reader Stephenie S. She says: I, personally, have not tried this recipe before, but my mother has made it for my father (the Hungarian half of me) on numerous occasions. Here is a Goulash recipe that is very tasty. My mother makes it a little differently now after making it for years, but here is the jist of the recipe from her Hungarian cookbook:

Szekler Goulash (Say-kay Goo-lawsh) Thanks for the phonetics, I totally would have said it wrong :)

1 large onion (diced)
1 Tbs shortening (or olive oil/canola oil)
1 tsp paprika (Hungarian paprika can be found at Safeway)
1.5 lbs pork (cubed)
1 large can sauerkraut
1/2 pint sour cream
Salt and pepper to taste

Fry onion, shortening.
Add salt, pepper, paprika and meat to pan. Add enough water to keep the ingredients from burning (add enough water to stew the meat).
Cover and cook over low heat for approx. 45 min.
Rinse sauerkraut in cold water, drain and add to meat.
Cook for 30 more min.
Sour cream may be blended in or served on the side. If blending in, do so slowly as to prevent it from curdling. Simmer for a couple more minutes (to ensure food is still hot since cold sour cream was added).
Serve over egg noodles or small dumplings, if desired.  

2/16/2012 05:05:14


I just realized a typo! "Cook over SLOW heat" should read "low" heat lol. Sorry! Hope this didn't cause any confusion. Also, I just made it a couple days ago and I realized that I rinsed the sauerkraut a bit too much. So, if you want some tangy flavor, don't overdo it with the sauerkraut like I did.

Imperfect Marriage
2/16/2012 08:36:00

Its cool, lol. I fixed it when I posted the photo. Thanks for sending me one!


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