Grandma’s Szegendiner Gulyas Recipe 🍲
Description:
This hearty dish, known as Szegendiner Gulyas, hails from Eastern Europe and carries the warmth of tradition in every spoonful. Passed down from generation to generation, this recipe was lovingly shared by my grandmother, who served it alongside crusty homemade bread, a perfect vessel for soaking up the flavorful juices. As children, we eagerly anticipated the moment when this savory stew would be ready, eager to indulge in its rich flavors and comforting aromas.
Key Information:
- Cook Time: 45 minutes
- Prep Time: 10 minutes
- Total Time: 55 minutes
- Servings: 4
- Cuisine: Hungarian, European
- Keywords: One Dish Meal, Pork, Meat, Hungarian, European, < 60 Mins, Oven, Stove Top
Nutritional Information (per serving):
- Calories: 223.8
- Fat Content: 16.4g
- Saturated Fat Content: 7.3g
- Cholesterol Content: 24.1mg
- Sodium Content: 1432.9mg
- Carbohydrate Content: 18.6g
- Fiber Content: 7.2g
- Sugar Content: 7.2g
- Protein Content: 3.8g
Ingredients:
- 4 1/2 cups pork, diced
- 3 tablespoons shortening
- 2 onions, chopped
- 3 tablespoons sweet Hungarian paprika
- 2 cups water
- 1 teaspoon salt
- 2 teaspoons caraway seeds
- 1 garlic clove, minced
- 3 1/2 cups sauerkraut, drained and rinsed
- 1 bay leaf
- 1 cup sour cream
- 1/2 cup flour
Instructions:
| Step | Description |
|---|---|
| 1 | Heat the lard in a large pot over medium heat. Add the chopped onions and sauté until they turn a dark golden brown. |
| 2 | Add the diced pork to the pot and sauté briefly, just until it begins to lose its pink color. |
| 3 | Remove the pot from the heat and stir in the sweet Hungarian paprika, ensuring it’s evenly distributed among the pork and onions. |
| 4 | Return the pot to the heat and pour in the water. Season with salt, caraway seeds, and minced garlic. Stir well to combine. |
| 5 | Allow the mixture to cook gently for about 30 minutes, stirring occasionally to prevent sticking. |
| 6 | Once the pork is tender, add the drained and rinsed sauerkraut to the pot. Continue cooking until the sauerkraut is well incorporated and heated through. |
| 7 | In a separate bowl, mix the flour into the sour cream until smooth. Gradually add this mixture to the stew, stirring continuously to prevent lumps from forming. |
| 8 | Let the stew simmer for an additional 10 minutes, allowing the flavors to meld together and the sauce to thicken slightly. |
| 9 | Before serving, don’t forget to remove the bay leaf from the pot. |
| 10 | Ladle the Szegendiner Gulyas into bowls and enjoy piping hot, perhaps accompanied by some crusty homemade bread for dipping. Bon appétit! 🥄🍞 |
Indulge in the comforting flavors of Grandma’s Szegendiner Gulyas, a timeless recipe that brings warmth and nostalgia to any table. Perfect for a cozy family dinner or sharing with loved ones on a chilly evening, this Hungarian delight is sure to become a cherished favorite in your home.
