Easiest Way to Make Tasty Moms Szkeley Goulash

Without fail making ultimate Mom's Szkeley Goulash easy, yummy, practical.

Good Evening every body, at this time you get present recipe Mom's Szkeley Goulash with 13 ingredients and 14 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 14 stages of easy cooking Mom's Szkeley Goulash.

Ingredients for Mom's Szkeley Goulash

1. Needed 2 lb : sauerkraut (imported from Germany or Hungary is best).

2. Needed 2 tbsp : caraway seeds.

3. Needed 6 strips : bacon.

4. Prepare 1 : onion chopped.

5. Prepare 1 : green pepper chopped.

6. Needed 3 cloves : garlic chopped.

7. Needed 1 pound : Hungarian sausage (Polish sausage will work too.).

8. Needed 1 pound : pork roast, cubed (pork shoulder, pork stew meat etc.).

9. Prepare 1 tbsp : sweet Hungarian paprika.

10. Prepare 1/2 tbsp : smoked Hungarian paprika.

11. Prepare 1/2 tbsp : hot Hungarian paprika.

12. Needed 8-12 oz : Sour Cream more or less as you like it.

13. Needed : (Or use Greek yogurt, or leave it out entirely).

If all ingredients Mom's Szkeley Goulash it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Mom's Szkeley Goulash

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!.

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