Szekely Gulyas Recipe
Ingredients
| 1 lb. shoulder of pork | ||
| 1 lb. ribs of pork | ||
| Onions | 5 Ounce | |
| Salt | 1 Teaspoon | |
| Lard | 2 Ounce | |
| Paprika | 1/2 Teaspoon | |
| Caraway seeds | 1/4 Teaspoon | |
| Garlic | 2 Clove (5gm) | |
| Sour cream | 1 Pint | |
| 1 dessert spoon flour | ||
| 2 lb. sour cabbage | ||
Directions
Cut the shoulder and ribs of pork into 2 oz. pieces.
Fry the finely chopped onions lightly in the lard; add the paprika, crushed garlic and caraway seeds; stir well, add a little water, bring to boil, then put in the meat, salt, cover with a lid, and then let it simmer.
Cook for about 40 45 mins., then add the previously rinsed cabbage (in season 2 sliced green paprikas can also be added); pour sufficient water to cover and— stirring occasionally—cook till meat is tender.
Mix 1/2 pt. of sour cream with the flour, add to the stew and boil for another 4 5 mins.
Fry the finely chopped onions lightly in the lard; add the paprika, crushed garlic and caraway seeds; stir well, add a little water, bring to boil, then put in the meat, salt, cover with a lid, and then let it simmer.
Cook for about 40 45 mins., then add the previously rinsed cabbage (in season 2 sliced green paprikas can also be added); pour sufficient water to cover and— stirring occasionally—cook till meat is tender.
Mix 1/2 pt. of sour cream with the flour, add to the stew and boil for another 4 5 mins.
Chef
