Tag Archives: Hungarian Food

Goulash of Pork Tenderloin with Sauerkraut, Dill and Sour Cream (Székely Gulyás)

Szeleky_Goulash1 (1 of 1)This version of goulash comes from the ethnic Hungarians who live in a region (Székely Land) which is now part of Romania. Székely goulash is characterized by its use of sauerkraut and sour cream, and it is delicious! Like many Hungarian recipes, goulash tends to call for lots of fat (lard, etc.). I’ve tried to slim down this goulash without compromising its great flavor by using a lean cut of pork, a small amount good quality, smoked bacon, omitting oil and using reduced-fat sour cream (one recipe I saw called for a slab of bacon and 1/4 cup of oil to brown it in! Yuck!). Anyway, this is a good, hearty dish for a cold winter’s evening. I hope you’ll try it and let me know what you think!

1 lb pork tenderloin, trimmed and cut into 1-inch cubes
2 slices good quality, smoked bacon (about 2 oz), finely diced
3 large onions, thinly sliced
1 large green bell pepper, seeded and sliced lengthwise into thin strips, then strips sliced in half
2 cloves garlic, finely grated or minced
1 tsp dried thyme
1 tsp crushed caraway seeds
3 tsp salt
3 cups beef or vegetable stock
4 Tbsp tomato paste
3 Tbsp sweet paprika
1 lb sauerkraut, rinsed, drained and chopped
1 apple, peeled, cored and diced
1 large baking potato, peeled and diced
1/4 cup dry red wine
2/3 cup reduced-fat sour cream
Additional salt and 1/4 tsp ground black pepper
1/2 tsp hot paprika
1 Tbsp coarsely chopped dill
1 Hungarian wax pepper, sliced crosswise into thin rings, seeds removed

Heat bacon in a large Dutch oven over medium-high heat. Cook until brown and fat is rendered, about 4 minutes. Add the pork and saute until browned, about 4 more minutes.

Lower heat to medium. Add the onions, bell pepper, garlic, thyme, caraway and salt to the pork Szeleky_Goulash2 (1 of 1)mixture. Saute until vegetables have softened, about 7 minutes. Add 4 Tbsp of the stock, together with tomato paste and sweet paprika. Cook for 5 minutes. Stir in sauerkraut, potatoes and apples, and cook for another 5 minutes.

Pour rest of the stock into the pork mixture. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 1/4 hours, stirring after 30 minutes.

Stir in wine, sour cream and paprika. Increase heat to medium and cook for 15 minutes. Remove from heat. Season with additional salt to taste (I added another 2 tsp salt), ground black pepper and hot paprika. Serve over hot spätzle. Garnish with pepper rings and dill.

Serves 6.

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Chicken Paprikash

Chicken Paprikash (1 of 1)I believe that paprika is underrated in the U.S. — people seem to only use it for adding a finishing touch (of color) to casseroles and deviled eggs, but it has such a wonderful flavor when used as a key ingredient in a dish. I keep three varieties on hand:  Sweet Hungarian Paprika, Hot Hungarian Paprika and Smoked Paprika from Spain. Chicken Paprikash is a dish that really shows off the Hungarian Paprika — I made this tonight (I make it regularly), and hope you’ll try it, as well. It is traditionally served with spaetzle, but I like to serve it with orecchiette pasta.

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 Tbsp sweet Hungarian paprika
2 tsp hot Hungarian paprika
1/4 tsp ground caraway seeds
2 Tbsp butter
2 tsp salt
1 cup diced onions
1 cup diced red bell pepper
2 tsp minced garlic
14.5 oz can diced tomatoes
1 cup chicken stock
1/2 cup reduced-fat sour cream

In a medium bowl, combine the chicken with 2 Tbsp of the sweet paprika, 1 tsp of the hot paprika, the ground caraway seeds and 1 tsp salt.

Melt the butter in a Dutch oven over medium heat. Add the onions, red bell peppers, remaining 1 Tbsp sweet paprika, remaining 1 tsp hot paprika and remaining 1 tsp salt. Saute for 4 minutes. Add the garlic and cook for 30 seconds.

Turn heat up to medium-high. Add the chicken mixture, and saute for 4 minutes, until the chicken is no longer pink. Add the tomatoes and stock, and bring to a boil. Cover and reduce the heat to low. Simmer for 25 minutes.

Uncover, add the sour cream and cook gently for about 2 minutes. Season with a bit more salt, if desired. Serve with orecchiette.

Serves 4.