Zsa Zsa Gabor's Dracula Goulash (Zsekely Gulas)
Created by dienia b on September 18, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 3h
- Recipe #20991
Ingredients
- 1 red onion, sliced
- 1 pound pork butt (stewing pork)
- 1 pound stewing beef
- 1 (16 ounce) smoked sausages (Hungarian or Polish)
- 16 ounces sauerkraut
- 1 tablespoon caraway seeds (she had more)
- 4 tablespoons paprika (Hungarian red)
- 1 cups sour cream
- 2 tablespoons butter
- 1 teaspoon salt
- 1/2 teaspoon pepper ,to taste
- 2 tablespoons fresh parsley
- 2 cups red wine
How to Make
-
Step 1: Get a big stewing pot.
-
Step 2: Finely chop the red onion and saute with butter until translucent.
-
Step 3: Add the pork and beef. Season with salt, pepper and 2 tablespoons of paprika (you must use Hungarian paprika or don't bother making this dish).
-
Step 4: Turn the meat mixture and cook for 10 minutes. Add more paprika and caraway seeds.
-
Step 5: Pour in red wine. Cook out the alcohol.
-
Step 6: Wash and drain sauerkraut in a colander. Add to the meat mixture,
-
Step 7: Cover and stew for about 2 hours.
-
Step 8: Cut sausage into half inch pieces and add to mixture and bring up to heat.
-
Step 9: Add enough paprika to make the stew red. Cover and cook for 15 minutes.
-
Step 10: Add a cup of sour cream.
-
Step 11: Stir in and adjust seasonings.
-
Step 12: Serve in bowls garnished with sour cream and a little chopped parsley.
-
Step 13: Serves 6 hungry Americans or 4 dieting Hungarians.
Nutritional Facts
- Serving Size: 1 (384.3 g)
- Calories 573.6
- Total Fat - 41.3 g
- Saturated Fat - 19.8 g
- Cholesterol - 255.6 mg
- Sodium - 779.4 mg
- Total Carbohydrate - 11.9 g
- Dietary Fiber - 4.4 g
- Sugars - 3.1 g
- Protein - 34.9 g
- Calcium - 496 mg
- Iron - 8.4 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.5 mg