Title: Szekely Goulash
Categories: Entree Hungarian Blank
Yield: 6 Servings

2	lb	Sauerkraut, rinsed and drained (use a colander)
1	tb	Caraway seeds
2	tb	Butter (or oil or bacon drippings)
1	lb	Pork shoulder, cut into large, bite-sized pieces
2		Garlic cloves, finely chopped
1	lb	Hungarian sausage (or Polish sausage), sliced into large, bi
1	lg	Onion, chopped
1		Green pepper, chopped
1	tb	Hungarian sweet paprika (or use fresh paprika from the super
2	c	Sour cream

Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want).

In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.

Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes. Add this to the pot, along with the green pepper and paprika. (I've had good luck adding some cayenne at this point.) Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve.

NOTES:

* Southern Hungarian Goulash -- This goulash is a specialty of Szekely, the southern part of Hungary. My grandmother cooked it without a recipe; this recipe is from my mother, with my modifications. (Szekely is not pronounced the way it's spelled; say-ki-ee is a little closer, but still wrong.)

* This goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it.

: Difficulty: easy. : Time: 30 minutes chopping, many hours cooking. : Precision: Approximate measurement OK.

: Jeffrey Mogul, Computer Science Department, Stanford University : {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU

: Copyright (C) 1986 USENET Community Trust

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