Will definitely check out Joes -- many thanks for that! Yuppers, please do post that recipe!
Here ya go - enjoy
... please let me know if there's any ambiguity in the directions.
Székely Gulyas (Say-ki-ee Goulash)
I've amped this up to 5-6 quarts now because it's so good and gets better after the first day.
Ingredients:
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Basic Pork Dry Rub:
1 Tbsp Kosher Salt or Sea Salt
2 Tsp Fresh Cracked Black Pepper
1 Tbsp Hot Hungarian Paprika (Add 1/8 Tsp Cayenne Powder if you don't have hot)
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Goulash:
4 Lb Good Sauerkraut (Like Eden's Organic or Amish Wedding)
2 Tbsp Caraway Seeds
6 Lb Pork ..../Shoulder, (Excess Outer Fat Removed), Cut into 1" Pieces
1 Tbsp Unsalted Butter
4 Strips Thick-Cut Bacon, Cut into Lardons
1 Lb Uncooked Polish Sausage (~2 Sausages)
2 Medium Onions, Chopped Fine 1/4"
2 Green Bell Peppers, Chopped Fine 1/4"
6 Cloves Garlic (~ 6 Tsp), Minced
3 Tbsp Hot Hungarian Paprika (Add 1/2 Tsp Cayenne Powder if you don't have hot)
1 Tsp Marjoram (or to Taste)
Beef Stock (Preferably) or Chicken (If Required to Just Cover Meat) - * See Notes
Salt and Pepper, To Taste
1 Cup Sour Cream - * See Notes
1 Tbs Flour (If Required) - * See Notes
1-2 Lb Potatoes (Cut 1"), Gnocchi, Wide Egg-Noodles, Dumplings or Spaetzle/Nokedli - * See Notes
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Directions:
1. Coat the pork with the dry rub and refrigerate in sealed Ziplock bag(s) for 24-48 hours.
2. About 1 hour before the browning the pork, put the sauerkraut and caraway seeds in a pot and add just enough water to cover them and simmer with the cover on for two hours (or longer - duration is not critical).
3. In 5-6 quart dutch oven, heat butter and render bacon. Remove bacon when browned.
4. Add whole Polish sausage to the Dutch oven and brown on all sides. Remove and allow to cool to the touch. Slice into 1/2" discs.
5. In batches, add pork and sear on all sides (~ 5 minutes). Do not overcrowd the pot. Remove from Dutch oven.
6. Add onion and green bell pepper and saute until onion begins to lightly brown (~ 6 minutes).
7. Add garlic and saute for another 1-2 minutes or once the garlic is aromatic.
8. Return pork and sausage as well as the cooked sauerkraut mixture to the Dutch oven.
9. Add paprika (+ cayenne if required), marjoram, and broth (if required to cover).
10. Simmer covered for a minimum of 4 hours (to 8 hours), mixing occasionally - there's no hurry at this point... the longer it cooks, the better it tastes.
11. Bring enough water to a boil to prepare your starch of choice.
12. Remove from heat and add retained bacon (optional) and salt and pepper to taste. Allow to rest for 30 minutes.
13. Prepare starch - * See Notes
14. Serve over starch of choice.
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Notes:
1. Stock is usually not necessary, but plan for it because slight covering of the meat is necessary.
2. Flour: only add if you feel the goulash is too soupy... it will thicken, especially by the next day so use sparingly depending on how you're serving.
3. Sour cream: If you're making for one-time serving, add the sour cream, but if making individual servings (over days), add the sour cream at the time of serving - after reheating.
4. Starch: Prepare starch according to the time of goulash completion - each requires different timing so accommodate for that.
