Ingredients for Szekely Goulash
- 2 lbs beef stew meat
- 2 tablespoons Hungarian paprika
- 1 teaspoon salt
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion
- 2 1/4 to 2 1/3 cups hot water
- 1 (16 ounce) jar sauerkraut
- 1 cup sour cream
- 1/2 teaspoon black pepper
- fresh parsley (for garnish, optional)
- buttered egg noodles (for serving)
- stuffed peppers (for serving)
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How to Make Szekely Goulash
- In a large bowl, coat 2 lbs beef stew meat evenly with 1/4 cup all-purpose flour, 2 tablespoons paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Heat 2 tablespoons of oil in a 4-quart Dutch oven over medium-high heat. Add 1 large chopped onion and saute until softened, about 5 minutes.
- Add the seasoned beef to the pot and brown on all sides.
- Pour in 2-3 tablespoons of hot water, scraping up any browned bits from the bottom of the pot. Cover the pot and simmer over low heat for 1 hour, adding small amounts of water as needed to prevent sticking.
- While the meat simmers, drain 1 (16-ounce) jar of sauerkraut well. Rinse with cold water for a milder flavor (optional).
- After 1 hour, add the drained sauerkraut to the pot along with 2 cups of hot water.
- Bring to a boil, then reduce heat and simmer for 30 minutes, or until the beef is very tender.
- In a separate bowl, gradually whisk 1 1/2 cups of the cooking liquid into 1 cup of sour cream until smooth.
- Remove the goulash from heat and slowly stir in the sour cream mixture, stirring constantly over low heat for 3-5 minutes. Do not boil.
- Serve hot in bowls, garnished with fresh parsley (optional). Serve with buttered egg noodles and stuffed peppers for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
8g
Fat
48g
Carbs
3g
