Recipe: Yummy Mom's Szkeley Goulash

Mom's Szkeley Goulash. This goulash definitely is not a traditional New Years Day meal. My Mom always had sauerkraut on New Years Day as well. When I moved to Texas it was discovered that they do black eyed peas.

Mom Sykes' Hungarian Goulash. this link is to an external site that may or may not meet accessibility guidelines. My family loves pasta dishes but I will admit that I run out of ideas and end up doing the same dishes again and again. Then Krista from Everyday Mom's Mealsreminds of a simple dish. You can cook Mom's Szkeley Goulash using 11 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Mom's Szkeley Goulash

1. It's 2 lb of sauerkraut (imported from Germany or Hungary is best).
2. You need 2 tbsp of caraway seeds.
3. You need 6 strips of bacon.
4. Prepare 1 of onion chopped.
5. You need 1 of green pepper chopped.
6. Prepare 3 cloves of garlic chopped.
7. Prepare 1 pound of Hungarian sausage (Polish sausage will work too.).
8. You need 1 pound of pork roast, cubed (pork shoulder, pork stew meat etc.).
9. Prepare 1 tbsp of sweet Hungarian paprika.
10. It's 1/2 tbsp of smoked Hungarian paprika.
11. Prepare 1/2 tbsp of hot Hungarian paprika.

How to Make ~ Mom's Goulash ~. Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. Segedínský Guláš also known as Székely Gulyás or Szegediner Gulasch is a pork goulash that's simmered together with sauerkraut, onions and peppers until it's fall apart tender.

Mom's Szkeley Goulash instructions

1. 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 😁.).
2. Drain and rinse the sauerkraut in a colander.
3. Squeeze excess water out of the sauerkraut and put it in a large pot with a lid.
4. 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..
5. After the sauerkraut has been simmering for 3 hours, in a separate skillet (preferably cast iron) cook the bacon until it's well done..
6. Add the chopped onion and green pepper to the bacon and sautee till the onions are translucent (about 7 to 10 minutes).
7. Add the chopped garlic to the onion, green pepper and bacon and cook for 3 to 5 minutes more.
8. Add the pork to the pan till browned.
9. Add the bacon, onion, green pepper, garlic and pork to the pot with the sauerkraut..
10. Cut the sausage into bite-size pieces and put it in with the sauerkraut.
11. Now let that simmer for at least 2 hours on low to medium heat. Stir occasionally..
12. 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..
13. Once it's cooled to about room temperature, add the sour cream, mix well and heat it up again, stirring occasionally..
14. 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!.

Featured in: Food; Pass The Goulash. Székely Himnusz † National Anthem Szeklerland & Hungarian Transylvania(under romanian occupation). Best Seller Classic Hungarian Goulashes: Deliciously Decadent Hungarian Cuisine. This whole story starts with me looking at the Anyway, when my Dad was away, my Mom would make this Goulash. This was the only time she.