Mom's Szkeley Goulash.
You can have Mom's Szkeley Goulash using 13 ingredients and 14 steps. Here is how you cook it.
Ingredients of Mom's Szkeley Goulash
- Prepare 2 lb of sauerkraut (imported from Germany or Hungary is best).
- Prepare 2 tbsp of caraway seeds.
- Prepare 6 strips of bacon.
- It’s 1 of onion chopped.
- You need 1 of green pepper chopped.
- Prepare 3 cloves of garlic chopped.
- You need 1 pound of Hungarian sausage (Polish sausage will work too.).
- Prepare 1 pound of pork roast, cubed (pork shoulder, pork stew meat etc.).
- Prepare 1 tbsp of sweet Hungarian paprika.
- Prepare 1/2 tbsp of smoked Hungarian paprika.
- You need 1/2 tbsp of hot Hungarian paprika.
- Prepare 8-12 oz of Sour Cream more or less as you like it.
- You need of (Or use Greek yogurt, or leave it out entirely).
Mom's Szkeley Goulash step by step
- 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 😁.).
- Drain and rinse the sauerkraut in a colander.
- Squeeze excess water out of the sauerkraut and put it in a large pot with a lid.
- 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..
- After the sauerkraut has been simmering for 3 hours, in a separate skillet (preferably cast iron) cook the bacon until it's well done..
- Add the chopped onion and green pepper to the bacon and sautee till the onions are translucent (about 7 to 10 minutes).
- Add the chopped garlic to the onion, green pepper and bacon and cook for 3 to 5 minutes more.
- Add the pork to the pan till browned.
- Add the bacon, onion, green pepper, garlic and pork to the pot with the sauerkraut..
- Cut the sausage into bite-size pieces and put it in with the sauerkraut.
- Now let that simmer for at least 2 hours on low to medium heat. Stir occasionally..
- 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..
- Once it's cooled to about room temperature, add the sour cream, mix well and heat it up again, stirring occasionally..
- 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!.
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