How to Prepare Delicious Mom's Szkeley Goulash

Mom's Szkeley Goulash. Great recipe for Mom's Szkeley Goulash. I looked up goulash here and I was mortified to see so many dishes called "goulash" that are not much more then Hamburger Helper made without the box. My Mom made this for us every New Year when we were kids.

There are just two of us, my wife and myself. I left out the tomato, it seemed out of place somehow. We enjoyed the meal then and we have just eaten the leftovers - very tasty. You can have Mom's Szkeley Goulash using 11 ingredients and 14 steps. Here is how you cook that.

Ingredients of Mom's Szkeley Goulash

1. It's of sauerkraut (imported from Germany or Hungary is best).
2. You need of caraway seeds.
3. Prepare of bacon.
4. You need of onion chopped.
5. Prepare of green pepper chopped.
6. It's of garlic chopped.
7. It's of Hungarian sausage (Polish sausage will work too.).
8. You need of pork roast, cubed (pork shoulder, pork stew meat etc.).
9. It's of sweet Hungarian paprika.
10. It's of smoked Hungarian paprika.
11. Prepare of hot Hungarian paprika.

It is midsummer here now and probably not ideal weather for eating goulash but I just had to try it. This goulash definitely is not a traditional New Years Day meal.. Add French leeks in lieu of the garlic and five juniper berries. My Mom always had sauerkraut on New Years Day as well.

Mom's Szkeley Goulash instructions

1. First off, this should be made the day before you intend to serve it (New Year's Eve before the party starts) but it'll be good on the same day as well (provided you're not too terribly hungover 😁.).
2. Drain and rinse the sauerkraut in a colander.
3. Squeeze excess water out of the sauerkraut and put it in a large pot with a lid.
4. Add the caraway seeds to the sauerkraut and add just enough water to cover. Mix it up, put the lid on the pot and let it simmer on low to medium heat for at least 3 hours to allow the caraway flavor to soak into the sauerkraut. Stir occasionally..
5. After the sauerkraut has been simmering for 3 hours, in a separate skillet (preferably cast iron) cook the bacon until it's well done..
6. Add the chopped onion and green pepper to the bacon and sautee till the onions are translucent (about 7 to 10 minutes).
7. Add the chopped garlic to the onion, green pepper and bacon and cook for 3 to 5 minutes more.
8. Add the pork to the pan till browned.
9. Add the bacon, onion, green pepper, garlic and pork to the pot with the sauerkraut..
10. Cut the sausage into bite-size pieces and put it in with the sauerkraut.
11. Now let that simmer for at least 2 hours on low to medium heat. Stir occasionally..
12. After two hours or so, the pork should be tender enough to cut with a spoon, if it isn't let it simmer a bit longer. But that's when you know it's done. Let it cool down..
13. Once it's cooled to about room temperature, add the sour cream, mix well and heat it up again, stirring occasionally..
14. At this point you can serve it, but it's better if you let it come back to room temperature and put it in the fridge overnight, heat it up again, and eat it the next day. I guarantee this won't be enough!.

When I moved to Texas it was discovered. The goulash we had the other day was really nice. The recipe is from America's Best Lost Recipes, a really excellent cookbook that collects "heirloom" recipes from families across America. Because every recipe has a story behind it, the cookbook is as much fun to read as it is to cook from. Some of the goulash may be frozen for later use.