Szegediner Gulyas (Szekelygulyas)

4-1/2 cups pork, cut into 1-inch cubes
3 tbsp. lard
2 cups onion, sliced
1 tbsp. Hungarian red paprika
2 tbsp. water
1 tsp. salt
2 tsp. caraway seeds
1 clove garlic, crushed
3-1/2 cups sauerkraut
1/2 cup sour cream
1 tbsp. all-purpose flour

Directions:

Roast the onion in heated shortening until of yellow color; remove from heat. Stir in the paprika, add water, put back onto heat. Add meat, salt, caraway seeds and garlic; cook gently for approximately 1/2 hour, stirring occasionally. Add the sauerkraut and cook until well done. Stir the flour into the sour cream, add to dish, and let simmer on very low heat for about 10 minutes.

Comments from Kathleen Morrison :

Serve with dumplings or potatoes. A cold beer goes well with this dish.

User Reviews:

my grandfather was from hungary, we grew up eating this. it ties me back to my grandfather. for a couple of years, i was a vegetarian, and i substituted veggie meats for the actual meat. it wasn't quite the same, but still very good.

Submitted by kayla_monster on December 09, 2007

Recipe sounds easy to make and will taste very good. I have made this recipe in a similar way but this sounds better.

Submitted by Phyllis J Vargo on December 04, 1999

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