No ImageVeal Goulash with Sauerkraut

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  1. Timka

    As it was written here before: gulyás (goulash) is NOT a german food! That’s hungarian. And as a hungarian from Hungary I have to tell you that this reciepe is not even a gulyás (which is a delicious soup with vegetables and meat and paprika of course, but that’s an other story:)).
    As someone wrote already it’s called székely káposzta.
    Both are traditional in Hungary and delicious, but not the same dishes. (and about it’s oder name: Szegedine goulash—I think it’s not in connection whith Szeged,which is the third biggest city in Hungary, and also known as the land of paprika, but I guess that this name came from a lady,an ordinary housewife, whose name was “Szegediné” which means Mrs. Szegedi. In hungarian that’s the mark (“né” ending with the husband’s name)of marrige.

    May I give you an advice aboute the usage of paprika? It gives you the best arome, if you take it to the oil, or fat directly. Beware that paprika can easily burn down, and than it’ll have an awful taste, so first you have to take the pan off the direct heat before adding the paprika. I would do it between the 2nd and the 3rd step in your recipe;)

    Anyway I’m glad to see that hungarian kitchen made you happy:)I hope you’ll taste that personally once)! (I would glad to cook you:))

    Best wishes
    Timka from Hungary

  2. beata

    Hi, I am from Hungary and this is one of my favourite winter dishes! One should also try eating it the next day, with extra sour cream and a good slice of bread. Hungarians say that, following a break-up, love is not good reheated, only székelykáposzta is (this goulash with sauerkraut).

  3. Bob

    If you do it right, the smell doesn’t have to be all that bad. My family doesn’t even really realize that I have a batch going when I’m making it… and I do it on the kitchen counter! Email me if you ever want a little friendly advice.

  4. Bob

    I’m an OSU (Oregon State University) Master Food Preserver. I do a lot of canning, drying, freezing, smoking, etc., and teach others to do those things, too.

    Might I suggest a fun project for you and your father… making homemade sauerkraut! It is FAR superior to any commercially produced sauerkraut that I’ve ever had. It’s easy to make and can, and the effort is well worth it. I will eat no other in my home. Yes, I’m a sauerkraut snob.

    I think it would be wonderful in this dish, and I’m going to give it a try.

    I’ve been trying to talk my dad into making homemade sauerkraut for years. He doesn’t want to stink up his garage. But now that I have my own garage, I may tackle it. BTW, I had a friend make his own sauerkraut in his small apartment in New York City. He loved the sauerkraut but not the way the making of it made his apartment smell! ~Elise

  5. Bela

    Oh, well. Johnny come lately … I’m Hungarian too but my compatriots already gave the lessons about the “gulyás” (goulash) and the “székely káposzta”. Fabulous dish! The memories eating it in the school cafeteria made me smile. Just like my childhood in Budapest. I always eat this with a slice of hearty bread. It’s just so good to dunk it in the “szaft” (sauce in Hungarian). I also put some extra sour cream on the top.

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