Transylvanian Goulash (Szekely Gulyas)
- Total Time
- 2 hours 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2tablespoons lard
- 1cup peeled, chopped onion
- 1clove garlic, peeled and minced
- 1tablespoon Hungarian paprika
- 3cups homemade or low-sodium canned chicken stock
- 2pounds pork, cubed
- 2cups drained sauerkraut
- ½teaspoon caraway seeds
- ¼cup tomato juice
- 2tablespoons flour
- 1cup sour cream
- Kosher salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
460 calories; 31 grams fat; 12 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 33 grams protein; 949 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Melt the lard in a large pot over medium heat. Add the onion and garlic and cook, stirring occasionally, until onion is translucent, about 6 minutes. Add the paprika and ½ cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- Step 2
Add the sauerkraut, caraway seeds, tomato juice and remaining stock to the pot. Return it to a simmer, cover and cook for another hour, or until meat is very tender.
- Step 3
Whisk the flour and sour cream together and carefully stir into the pot. Simmer 10 more minutes. Season with salt and pepper to taste and serve.
Private Notes
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Cooking Notes
Sandra Gardner
This recipe is from an article Molly O'Neill did on my husband's grandmother, Olga Peters, during the 1990s. Olga called it Szekely— Molly translated Szekely to Transylvania; however the name comes from an anecdote and has nothing to do with the Transylvania region. I've adapted the recipe myself over the years, leaving out flour, using olive oil instead of lard. It's a family tradition that continues to live on and we make several pots a year, especially around the holidays.
Cat M
Brings back the taste of the dish I sampled in Tbilisi, and easy to replicate. Recommend topping it with chopped, toasted walnuts as it was served by the locals.
Robert Meko
It’s not really incorrectly translated and it does have to do with Transylvania. It’s just a little complicated. Goulash is Hungarian. Szekelys are ethnic Hungarians that live in Romania, mostly in Transylvania. If you ask for Székely gulaș in Transylvania, you’re likely to get something like this.
Eric
I have made this several times. I use duck fat instead of lard, crème fraîche instead of sour cream, and tomato salsa for the tomatoes.
Kati Koszegvari
Szekely is the name of a region in Transylvania. The dish is actually named after a person named Szekely whose family origin certainly would ave been in Transylvania!
anne chaney
Used 1/2 can of tomato paste instead of "1/4 c. tomato juice" (!?) and grape seed oil instead of lard. Served with boiled parslied potatoes. Used leftover potatoes next day with the goulash for Kopytka (Polish Gnocchi). Instant elevation to The Rotation.
Darthi
What kind of pork should I use?
Victoosh
I take the extra step and dredge the meat in seasoned flour (salt & pepper), brown and remove. Onions, garlic and fresh red pepper and Hungarian white wine! Our New Year's Day dish...
Johanna
Use way less Chicken broth. It is soupy. And squirt some tomato paste, not tomato juice into the base.
Eric
I have made this several times. I use duck fat instead of lard, crème fraîche instead of sour cream, and tomato salsa for the tomatoes.
Jody Marx
Over the years, this recipe has become a family favorite for special occasions.
Sandra Gardner
This recipe is from an article Molly O'Neill did on my husband's grandmother, Olga Peters, during the 1990s. Olga called it Szekely— Molly translated Szekely to Transylvania; however the name comes from an anecdote and has nothing to do with the Transylvania region. I've adapted the recipe myself over the years, leaving out flour, using olive oil instead of lard. It's a family tradition that continues to live on and we make several pots a year, especially around the holidays.
Kati Koszegvari
Szekely is the name of a region in Transylvania. The dish is actually named after a person named Szekely whose family origin certainly would ave been in Transylvania!
Robert Meko
It’s not really incorrectly translated and it does have to do with Transylvania. It’s just a little complicated. Goulash is Hungarian. Szekelys are ethnic Hungarians that live in Romania, mostly in Transylvania. If you ask for Székely gulaș in Transylvania, you’re likely to get something like this.
Elisabeth
A very heavy dish, which I expected from reading the ingredients. Tasty, but probably one I won't make again. I did love the combination of flavors.
Cat M
Brings back the taste of the dish I sampled in Tbilisi, and easy to replicate. Recommend topping it with chopped, toasted walnuts as it was served by the locals.
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