Szekely Goulash

Are you humming Christmas carols yet and counting down days to Christmas? I’ve been doing it ever since the last one! And today marks officially 32 days until everyone’s favourite holiday of the year!

And to get into that wintery mood, here is a real winter classic in my home that we enjoy ever since sauerkraut season starts every year.

Szekely Goulash is a traditional Hungarian dish that is a favourite among all the neighbouring countries in the winter months.

This hearty stew takes its name from the Szekely region in Transylvania, Romania. Unlike regular goulash, Szekely Goulash is made with a combination of tender chunks of pork, sauerkraut and onions, all cooked to perfection in a rich and savory paprika-infused broth. The sauerkraut adds a delightful tanginess to the dish, while the paprika adds a warm and smoky flavour profile.

This comforting meal is often enjoyed with a side of crusty bread, creamy mashed or boiled potatoes, making it the ultimate comfort food for chilly evenings.

On a tablespoon of oil sear diced Boston butt pork for about 20 minutes over low to medium heat and season with salt and pepper. Then take the meat out and set it aside.

Add another tablespoon of oil and saute finely chopped onions and minced garlic for 10 minutes, adding a splash of water as needed. Add bay leaves and meat back in and cover with beef stock, then leave it to simmer for about 15 minutes.

Now add the chopped rinsed sauerkraut, season with half a teaspoon of smoked paprika and add 250 ml of water. Let it boil and cook for 20 minutes over low heat.

Add the rest of water and simmer for 15 minutes longer.

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Szekely Goulash

Yield: 2

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Ingredients

• Boston butt - 200 g
• Sauerkraut - 300 g
• Vegetable oil - 2 tablespoons
• Onion - 1/2
• Garlic - 2 cloves
• Smoked paprika - 0.5 teaspoon
• Bay leaves - 2
• Beef stock - 150 ml
• Water - 500 ml

Instructions

1. On a tablespoon of oil sear diced Boston butt pork for about 20 minutes over low to medium heat and season with salt and pepper. Then take the meat out and set it aside.
2. Add another tablespoon of oil and saute finely chopped onions and minced garlic for 10 minutes, adding a splash of water as needed. Add bay leaves and meat back in and cover with beef stock, then leave it to simmer for about 15 minutes.
3. Now add the chopped rinsed sauerkraut, season with half a teaspoon of smoked paprika and add 250 ml of water. Let it boil and cook for 20 minutes over low heat.
4. Add the rest of water and simmer for 15 minutes longer.

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