Category: Hungarian Recipes

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Transylvanian Goulash

Transylvanian Goulash
Transylvanian Goulash

This recipe was shared with me by my Mom, Ann Barczay Sloan.

Ingredients:

  • Bacon grease
  • 1 lg. yellow onion diced into 3/8″ cubes
  • 1 lg. green bell pepper, de-seeded, cleaned and diced
  • 1-1/2 lb. Pork shoulder cubed
  • 4 cloves garlic, chopped
  • 2 tsp. caraway seeds
  • 3 bay leaves
  • Salt and Pepper to taste
  • Paprika (My Mom recommends Szeged brand, sweet, not hot.)
  • 2 cans sauerkraut, drained
  • 1/2 cup Sour Cream

Preheat oven to 350. Brown the pork in bacon grease, salt and pepper the meat then add in onions and bell peppers until onions are translucent. Add garlic and stir that until it is cooked. Add paprika to cover/color meat, its an eyeball thing. Truth be told its hard to add too much paprika. Add caraway seeds and bay leaves then add the sauerkraut. Bring to a low boil, cover it and cook for 5 minutes. Move to oven for 40 minutes. 10 minutes before the time is up stir in the sour cream. Serve with boiled potatoes.

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Hungarian Stuffed Peppers

The filling portion has actually been pulled OUT of the pepper here.
The filling portion has actually been pulled OUT of the pepper here.

My Mom, Ann Barczay Sloan, shared this recipe with me.

Ingredients:

  • 6 bell peppers (green, red, a mix, all OK)
  • 1 lb. ground beef
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • 1-1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 5 tblsp. cooked rice
  • 3 tblsp. tomato sauce added to meat
  • 1 can tomato sauce (minus the 3 tblsp. used above)
  • 2 tsp. sugar (for sauce)
  • 1 tsp. paprika (for sauce)

Pre-heat oven to 350 degrees. Mix the ground beef, pepper, salt, paprika, garlic powder, cooked rice and 3 tblsp. of tomato sauce in a mixing bowl. Cut the tops off of the pepper and clean out seeds and extra veins of white material to maximize the available room for stuffing.

Stuff all of your peppers and place in a baking dish.

In a sauce pan on the stove pour remaining tomato sauce, sugar and paprika and heat until very hot/steaming and then ladle or pour over the peppers carefully so that they are uniformly covered/coated.

About 15 minutes into the 30 minutes cooking time you can open the oven and baste the peppers using the sauce (see photo below) that’s forming around them. Actually you could baste as many times as you’d like and they’ll probably be even more delicious. These are done when the peppers are soft but still hold together.

NOTES: this can be served with boiled potatoes, the sauce goes great with them.

hungarian-stuffed-peppers-basting

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Transylvanian Goulash or Szekely Gulyas

1” chunks of pork shoulder
brown in bacon fat a few at a time so that they fry and not steam
place cooked pieces in another dish
saute onions, bell peppers, add garlic last
add the meat back in, cover with paprika
add a can of sauerkraut with half the liquid drained out
add ½” of water to bottom of the pan
add 2 bay leaves, pepper corns, pinch caraway (not too much) and dill weed and salt
simmer, place in oven at 350 degrees until meat is tender then it is done
serve with boiled potatoes and a dash of sour cream