Easy cooking Hungarian goulash recipes – how to make old-fashioned goulash in 13 steps at home.
Easy Hungarian goulash recipe for cooking Székely Gulyás or Szekler Goulash with simple and tasty ingredients such as sauerkraut, pork shoulder, and more.
Learn in this cooking video how to make Hungarian goulash using a tasty and easy old-fashioned goulash recipe from scratch!
SUPER YUMMY homemade food recipe by www.homemaderecipesfromscratch.com! ENJOY the old-fashioned goulash recipe with sauerkraut and pork! 👌
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Step 1: cut the sauerkraut in half and remove the stub
Step 2: cut the cabbage into thin strips
Step 3: peel and chop the onion
Step 4: pour oil into the pot
Step 5: put the meat into the pot and sear it until white
Step 6: put the onion into the pot and simmer it for about 10 minutes
Step 7: add cumin seeds and ground black pepper
Step 8: add paprika and stir continuously for about 1 minute
Step 9: pour about 0.5 l/17 fl oz of lukewarm water
Step 10: put the sauerkraut in the pot
Step 11: reduce the temperature and pour lukewarm water into the pot
Step 12: simmer the goulash until the cabbage is tender (about 1-2 hours)
Step 13: serve the goulash with sour cream on top
Most fans of Hungarian cuisine know what goulash means and have even tasted the goulash recipe with beef and dumplings, which is the best known and has made this dish famous all over the world.
However, in addition to beef goulash, there are other old-fashioned goulash recipes, from which I share one that is cooked with sauerkraut and pork instead of beef. It’s called Székely Gulyás (Szekler Goulash) and has a controversial origin, some considering that it appeared in the city of Szeged in Hungary, others that it comes from the Szekler Land of Transylvania.
Whoever is right, this old-fashioned goulash recipe became extremely popular in the 19th century, first in Budapest, the capital of Hungary, and then throughout Hungary and Central Europe.
Cooking goulash with sauerkraut and pork is extremely simple and requires only a few basic ingredients that are easy to find and inexpensive.
Pickled cabbage (sauerkraut) is a staple food in Hungary in wintertime and today can be bought from most supermarkets and in various food markets directly from farmers.
Speaking of sauerkraut, if you are wondering why I did not salt the food during cooking, the reason is that sauerkraut contains enough salt and sometimes it must be kept in cold water to eliminate excess. As a result, I recommend that you taste it before use.
Regarding the pork recommended for this recipe, the most suitable is pork shoulder because it is the juiciest part of the pig. If you want, you can also use skinless boneless lean pork ham and even pork brisket ribs from which the skin has been removed.
The flavors used in the recipe are the classic ones. Some versions also include dried bay leaves that are added while boiling for an even more refined taste. You can also add crushed or chopped garlic along with the onion.
Enjoy the old-fashioned goulash with sauerkraut and pork!
Goulash (Hungarian: gulyás) is a stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.
In Hungarian cuisine, traditional Gulyásleves (literally ‘goulash soup’), bográcsgulyás, pörkölt, and paprikás were thick stews made by cattle herders and stockmen.
These dishes can be made as soups rather than stews. Garlic, caraway seed, and wine are optional. Except for paprikás, the Hungarian stews do not rely on flour or roux for thickening. Tomato is a modern addition, totally unknown in the original recipe and in the whole Central European food culture until the first half of the 20th century.
Hungarian goulash variations include:
Székely Gulyás. Omit the potatoes and add sauerkraut and sour cream.Goulash (https://en.wikipedia.org/wiki/Goulash)
Sauerkraut survived the test of time to become a popular side dish and condiment in many cultures. It’s especially appreciated in Germany, where its name comes from.
1. Sauerkraut is very nutritious
Sauerkraut is rich in fiber, vitamins, and minerals. Its probiotics also help your body absorb these nutrients more easily, which is what makes sauerkraut more nutritious than raw cabbage or coleslaw.
2. Improves your digestion
Sauerkraut is a source of probiotics, which provide many potential health benefits. It also contains enzymes that help your body absorb nutrients more easily.
3. Boosts your immune system
Sauerkraut is a source of probiotics, vitamin C, and iron, all of which contribute to a stronger immune system.
4. May help you lose weight
Sauerkraut’s low calorie, high fiber, and high probiotic content may help prevent weight gain and promote the loss of unwanted body fat.
5. Helps reduce stress and maintain brain health
Sauerkraut promotes healthy gut flora and may increase the absorption of mood-regulating minerals from your diet. Both of these effects help reduce stress and maintain brain health.
6. May reduce the risk of certain cancers
Sauerkraut contains beneficial plant compounds that may reduce the risk of cancer cells developing and spreading.
7. May promote heart health
The fiber, probiotic, and vitamin K2 contents of sauerkraut may contribute to lower cholesterol levels, slight improvements in blood pressure, and a lower risk of heart disease.
8. Contributes to stronger bones
Sauerkraut contains vitamin K2, a nutrient that promotes healthier, stronger bones.8 Surprising Benefits of Sauerkraut (https://www.healthline.com/nutrition/benefits-of-sauerkraut)
Enjoy cooking old-fashioned goulash with sauerkraut and pork!