Gulyás à la Székely
- 08. Mar 2015
The inspiration for this one came out of a book Mr El read a long time ago. The story takes place in Budapest, Hungary at the beginning of the 20th century. The protagonist is a poor sod but he eats Gulyás à la Székely.
Mr El had not set foot on hungarian soil yet but he has a strong affection for this country. It seems an uncle of his own posesses half of Hungary and he always told very exciting stories about it. One day Mr El will grab Ms Aitsch and they will drive down the Danube on a cruise liner heading towards Budapest. Until then they have to make hungarian meals at home.
But - it's not clear that Gulyás à la Székely is a hungarian dish...as Hungarians only use beef. This one is a mix of beef and pork. It's not Ms Aitsch's favorite but she will get used to it. Goulash must refine long and gentle so that the meat melts in one's mouth. Mr El can't say why but it has to be cold outside when he cooks Gulyás à la Székely. It turned out that it is best served along with a cool Pils.
1 big onion
1kg mixed goulash meat
250g streaky bacon
2 tbsp paprika powder
1 tsp caraway seeds
12 juniper berries
1 tsp sugar
200g sour cream
150g crème fraiche
1 bunch of dill
Dice the bacon and the onion. Squeeze out the sauerkraut in a sieve and save the juice in a jar. Broil the lard in a big pot, gently roast the chopped bacon and onion and add the paprika powder. Add the goulash meat in portions and sear it without getting brown.
Add salt and caraway seeds and pour the sauerkraut juice and 500ml boiling water. Let it simmer on low heat for 2 hours.
Add juniper berries, the sauerkraut and sugar and let it simmer again for 30 minutes.
Stir sour cream and crème fraiche together and add half of the mix into the goulash. Mix the other half with chopped dill.
Serve the goulash with boiled potatoes or mashed potatoes and sprinkle with the cream mix and paprika powder.