Easiest Way to Make Mom's Szkeley Goulash

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, mom's szkeley goulash. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Mom's Szkeley Goulash. I looked up goulash here and I was mortified to see so many dishes called "goulash" that are not much more then Hamburger Helper made without the box. My Mom made this for us every New Year when we were kids.

Mom's Szkeley Goulash is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Mom's Szkeley Goulash is something which I’ve loved my whole life.

Steps to Make Mom's Szkeley Goulash

To get started with this particular recipe, we have to prepare a few components. You can cook mom's szkeley goulash using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Mom's Szkeley Goulash:

1. Get 2 lb sauerkraut (imported from Germany or Hungary is best)
2. Take 2 tbsp caraway seeds
3. Prepare 6 strips bacon
4. Take 1 onion chopped
5. Take 1 green pepper chopped
6. Take 3 cloves garlic chopped
7. Make ready 1 pound Hungarian sausage (Polish sausage will work too.)
8. Get 1 pound pork roast, cubed (pork shoulder, pork stew meat etc.)
9. Make ready 1 tbsp sweet Hungarian paprika
10. Prepare 1/2 tbsp smoked Hungarian paprika
11. Prepare 1/2 tbsp hot Hungarian paprika

Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. Melt the lard in a large pot over medium heat. I cooked Szekely gulyas two nights ago using your recipe as a guide.

Instructions

Instructions to make Mom's Szkeley Goulash:

1. First off, this should be made the day before you intend to serve it (New Year's Eve before the party starts) but it'll be good on the same day as well (provided you're not too terribly hungover 😁.)
2. Drain and rinse the sauerkraut in a colander
3. Squeeze excess water out of the sauerkraut and put it in a large pot with a lid
4. Add the caraway seeds to the sauerkraut and add just enough water to cover. Mix it up, put the lid on the pot and let it simmer on low to medium heat for at least 3 hours to allow the caraway flavor to soak into the sauerkraut. Stir occasionally.
5. After the sauerkraut has been simmering for 3 hours, in a separate skillet (preferably cast iron) cook the bacon until it's well done.
6. Add the chopped onion and green pepper to the bacon and sautee till the onions are translucent (about 7 to 10 minutes)
7. Add the chopped garlic to the onion, green pepper and bacon and cook for 3 to 5 minutes more
8. Add the pork to the pan till browned
9. Add the bacon, onion, green pepper, garlic and pork to the pot with the sauerkraut.
10. Cut the sausage into bite-size pieces and put it in with the sauerkraut
11. Now let that simmer for at least 2 hours on low to medium heat. Stir occasionally.
12. After two hours or so, the pork should be tender enough to cut with a spoon, if it isn't let it simmer a bit longer. But that's when you know it's done. Let it cool down.
13. Once it's cooled to about room temperature, add the sour cream, mix well and heat it up again, stirring occasionally.
14. At this point you can serve it, but it's better if you let it come back to room temperature and put it in the fridge overnight, heat it up again, and eat it the next day. I guarantee this won't be enough!

There are just two of us, my wife and myself. I left out the tomato, it seemed out of place somehow. We enjoyed the meal then and we have just eaten the leftovers - very tasty. It is midsummer here now and probably not ideal weather for eating goulash but I just had to try it. Fry hamburger, pepper, and onion in large skillet.

As simple as that Guide to Prepare Mom's Szkeley Goulash

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