Hungarian Szekely Goulash

4
Servings
20m
Prep Time
120m
Cook Time
2h 20m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (765 g)
  • Calories 950.6
  • Total Fat - 58.9 g
  • Saturated Fat - 19.8 g
  • Cholesterol - 259.5 mg
  • Sodium - 2965.1 mg
  • Total Carbohydrate - 29.9 g
  • Dietary Fiber - 11 g
  • Sugars - 8.6 g
  • Protein - 74.8 g
  • Calcium - 267.5 mg
  • Iron - 9.4 mg
  • Vitamin C - 51.1 mg
  • Thiamin - 1.9 mg

Step 1

Sear the meats, onions, bell pepper, and garlic in a large deep pan.

Step 2

Season with salt and pepper. Add caraway seeds.

Step 3

Stir in rinsed and drained kraut.

Step 4

Add beef broth.

Step 5

Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.

Step 6

20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.

Tips & Variations


No special items needed.

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