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Szekely Gulyas

Goulash.Chefs's picture
  Pork shoulder 1 Pound
  Pork ribs 1 Pound
  Onions 5 Ounce
  Salt 1 Teaspoon
  Lard 2 Ounce
  Paprika 1⁄2 Teaspoon
  Caraway seeds 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm)
  Sour cream 1 Pint
  Flour 2 1⁄2 Teaspoon (1 Dessert Spoon)
  Sour cabbage 2 Pound

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3440 Calories from Fat 2351

% Daily Value*

Total Fat 263 g404.9%

Saturated Fat 116.6 g583.1%

Trans Fat 1 g

Cholesterol 920.3 mg306.8%

Sodium 8889.8 mg370.4%

Total Carbohydrates 87 g29.1%

Dietary Fiber 30.7 g122.7%

Sugars 39.4 g

Protein 189 g378.1%

Vitamin A 86.5% Vitamin C 255.5%

Calcium 103.9% Iron 138.6%

*Based on a 2000 Calorie diet

Szekely Gulyas Recipe