Transylvanian Cabbage Gulyas Recipes
TRANSYLVANIAN GOULASH (SZEKELY GULYAS)
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h20m
Yield 6 servings
Number Of Ingredients 12
Steps:
- 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 1/2 cup of the stock and bring to a boil. Add the pork and simmer, covered, 1 hour.
- 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.
- 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.
Nutrition Facts : @context http, Calories 458, UnsaturatedFat 15 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 4 grams
TRANSYLVANIAN CABBAGE GULYAS
We've made this in my family so long, I don't remember where we got it! I usually double the recipe because it's so good and tastes even better the next day.
Provided by kymgerberich
Categories Pork
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop onions. In large cooking pot place diced bacon and oil. Sauté onions and garlic for 5 minutes over low heat, stirring frequently until onion is light golden.
- Take cooking pot off heat, add paprika and mix well. Place cubed pork on paprika/onion mixture and turn pieces around to coat well. Cook over low heat for a few minutes, stirring continuously, making sure that paprika does not burn.
- Add salt, pepper, and caraway and mix well. Immediately after, add enough water to cover meat. Cover pot and simmer meat for 45 minutes. While meat is cooking, wash out sauerkraut under cold running water. Squeeze dry and set aside (not necessary if sauerkraut is not too sour) Add sauerkraut to meat and cook together until meat is done, about 15 minutes longer. Before serving, add sliced sausage and sour cream. Gently stir into gulyas and cook on low heat for another 2-3 minutes. Serve at once but this dish is better when prepared a day ahead. Sour cream should only be added before serving.
Nutrition Facts : Calories 1076.7, Fat 71.2, SaturatedFat 26.2, Cholesterol 271.5, Sodium 3245.2, Carbohydrate 21.6, Fiber 7.8, Sugar 6.9, Protein 86
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