Hungarian Food - Gulyas with Sauerkraut and Sour Cream (Székelygulyás)
Szekely Gulyas (Székelykáposzta)
According to a letter in the magazine of the Hungarian restaurateur’s guild, "In1846, the librarian of Pest County came too late to a restaurant to choose from the menu. His name was Székely and he asked the owner to serve him the leftover sauerkraut and pork pörkölt on the same plate.
The great Hungarian poet Sandor Petofi was seated nearby and the next day he asked the owner to serve him the same gulyás that Székely had eaten the night before. This time, the owner topped it with sour cream and Székely gulyás was born".
Today the two components are not cooked separately and then mixed at the table, but the ingredients are all combined in one dish. First, you start making a pork porkolt (stew), which is somewhat thicker than a gulyas which is a soup.
Then you prepare the saurkraut and add it to the porkolt. You continue cooking the mixture until the meat is tender. Finally, you top each individual serving with sour cream.
Szekeley is a common name in Hungary and also refers to an ethnic group. The Szekeleys derive their name from a Hungarian expression meaning "frontier guards". It is generally believed that they are descendants of Hungarians that were transplanted to the eastern Carpathian mountains to guard the frontier.
Today, the Sekeleys are spread over several countries with the largest concentration in Romania. I have included a map at the end of this article along with several pictures of Szekeley settlements.
2 Lbs. Boneless Pork cut into 1/2 inch cubes
4 Oz. of Bacon cut into ½ inch strips
2 Large Onions coarsely chopped
2 Lbs of Sauerkraut drained and rinsed several times
3 Cloves of Garlic peeled and finely chopped
1 8-Oz. Can of Tomato sauce
2 Tablespoons of Hungarian sweet paprika
½ Teaspoon of Caraway Seeds
1 Teaspoon of Salt
Black Pepper to taste
8 Oz. of Sour Cream
- In a large frying pan or Dutch oven, sauté the bacon until it is cooked but not crisp and then add the chopped onions and continue cooking until they are translucent.
- Add the cubed pork, salt, pepper and the paprika and continue cooking until the meat is no longer red – about five minutes.
- Add the tomato sauce and the garlic and cook over low heat for about 30 minutes adding water if necessary to keep it from sticking.
- Meanwhile, drain and rinse the sauerkraut and add it to the pork mixture if you are using a Dutch oven. Otherwise, transfer everything to a large baking dish, add the caraway seed and mix well.
- Bake covered at 300 F for about one hour until the meat is tender.
- Serve topped with sour cream on each individual portion.
Székely gulyás can easily serve as a complete meal when accompanied by some good bread and a glass of beer. If you prefer wine, I would use something fruity like a pinot grigio or a dry riesling.
Hungarian Goulash Soup
Links to other Hungarian recipes by rjsadowski
- Hungarian Food - Gulyás, Pörkölt, Paprikás and T...
Gulyás, paprikás, pörkölt and tokány are the four pillars of Hungarian cooking but most people can't tell them apart. This article clearly explains the differences. Gulyas is actually a thick soup. Porkolt is what we normally think of as stew. Tokany
- Hungarian Food - Pork Stew (Sertéspörkölt)
Porkolt is one of the four pillars of Hungarian cooking. What Americans think of as gulyas (which is really a thick soup) is actually porkolt or stew. Porkolt can be made from a wide variety of meats and is drier than gulyas. It almost always contain
- Hungarian Food - Goulash Soup (Gulyásleves)
Most Americans think of Goulash as a stew seasoned with paprika. In Hungary, Gulyas is a thick soup often made with diced potatoes or small dumplings called chipetke or galuska. Goulash can be made with beef, pork, organ meats or a combination of all
- Hungarian Food - Stuffed Cabbage (Töltött Káposzt...
As in most Northern European countries, cabbage is considered a staple and every country has their own version of stuffed cabbage. There are many regional variations of this dish within Hungary and each family has it's own special recipe. The version
- Hungarian Food - Levesek, Rostélyos, Töltött Zöl...
If goulash, paprikash, porkolt and tokany are the four pillars of Hungarian cooking, then soups, grilled meat, stuffed vegetables and cabbage as a main meal are the crossbeams that span the pillars. Each category is described and typical dishes are l
- Hungarian Food - Layered Green Pepper and Sausage Ca...
Are you tired of making the same old stuffed peppers? Try something a little different. This Hungarian recipe for layered green peppers is easy to make, tasty and not your mother's stuffed peppers. A layer of sliced green peppers is covered with slic
- Hungarian Food-Stuffed Squash and Kohlrabi (Töltöt...
Stuffed vegetables are one of the four crossbeams of Hungarian cooking. Along with soups, braised steak and cabbage as a main meal, they connect the four pillars (gulyas, paprikash, porkolt and tokany). Ever since the Turkish invasion introduced stuf
- Hungarian Food - Braised Steak Rostélyos)
Braised steak (rostélyos) is one of the national foods of Hungary. It can be a simple braised steak or a stuffed and rolled steak named after a famous Hungarian chef. It can be made from any cut of beef that is neither too fat nor too dry. Sirloin, T
- Hungarian Food - Stuffed Braised Steak (Töltött Ro...
Toltott Rostelyos covers a variety of Hungarian stuffed braised steak recipes. They are similar to German rouladen and Italian braciole, but with different ingredients used to stuff them. There are regional variations and frequently they are named af
- Hungarian Food - Mecsek Highwaymen's Dumpling Soup (...
Named after the Mecsek Hills in southern Hungary, This soup made with beef bones and root vegetables is fortified with meat-filled dumplings called gomboc in Hungarian. The potato dumplings are filled with minced pork and onions and you can substitut