Hungarian Székely goulash
The name of the dish is not derived from the Székler, a Hungarian ethnic group in Transylvania, nor is it goulash. Instead, in 1846, a county archivist by the name of József Székely is supposed to have dropped into his local inn in Budapest, the “Arany Ökör,” just before closing time, and found there was nothing to eat in the kitchen except a litde pörkölt and cooked sauerkraut. At his request, the leftovers were heated up together. He was so delighted with the “dish” that henceforth he and his friends often ordered cabbage “á la Székely.” The poet, Sándor Petőfi, is supposed to have finally christened it Székelygulyás.
- 1 1/4lbs/600 g pork (leg or shoulder)
- 5 ozl 150 g bacon
- 1 large onion
- 1 heaped tsp sweet paprika
- 2′ 1/4 lbs/1 kg sauerkraut
- 3 tbsp flour
- 1 cup/250 ml sour cream
- “Coxcombs”made made from slices of bacon of garnish
Dice the pork into A inch/2 cm pieces. Dice the bacon finely. Saute the bacon in a skillet, without any oil, until crisp. Remove the bacon from the skillet, reserving the juices. Saute the finely diced onion in the bacon juices, then take the skillet off the heat and add the paprika and pork. Put the skillet on the hear again, then cover and saute” the meat for 30 minutes. Rinse the sauerkraut under cold, running water. Drain and add it to the skillet. Add enough water to just cover the sauerkraut and meat. Bring to the boil and simmer until the meat is tender. The liquid should not boil dry.
Slake the flour with a splash of water, and blend to a smooth paste. Stir in % cup/200 ml sour cream. Thicken the juices with the flour and cream mixture. Arrange the pork and cabbage on a warmed serving dish. Pour the remaining sour cream over the cabbage, and garnish with “coxcombs” . If you use smoked meat, or a spicy sausage like Debrecen, it will have a stronger flavor. Because smoked meat is salty, and quite tough, it should be soaked beforehand, then parboiled. Add the sausage or smoked meat to the cabbage at the same time as the water.