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Mar 12, 2007 05:26 PM

Recipe for Szegediner Goulash?

I just ate Szegediner Goulash at Goulash Museum Restaurant in Vienna -- they serve 16 different kinds of goulash! I would really like to make it at home -- anyone have a recipe? Thanks.

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  1. You mean Szekely Goulash (or paprikash, depending). Strangely enough I just made this last week and it was delicious. I followed the recipe really just as a guide, but it ended up tasting quite authentic. My husband's mother's maiden name was Szekely and my parents were Hungarian so I have the genes for this food. Make it now - this is not a summer dish!

    1 Reply
    1. re: Nyleve

      Whatever walker means, the Gulasch Museum at Schulerstra├če 20, in Vienna's Innenstadt doesn't serve anything that it calls Szekely Goulash. What it does serve is what it calls Szegediner Gulasch -- a very spicy and rich preparation, with potatoes. I'm attaching a photo of the finished dish from the Museum's web site.

    2. My recipe is from my grandmother who was born in Hungary in 1900 and smuggled into the US. I agree with the last poster. This is definitely a dish for cold weather. I always serve it, as she did, with cucumber salad. Even my non-Hungarian, sauerkraut- adverse husband loves it

      2 - 3 lbs. country-style spareribs, meat cut into large pieces, and the bones (or you can use some similarly fatty pork cut - I've tried making it with lean pork, and it just doesn't work)
      1 - 2 onions, chopped
      1 large jar sauerkraut (don't drain)
      2 T. Hungarian paprika (I use sweet, but you could use hot if you like spicy food)
      2 T. caraway seeds

      Saute pork in oil over high heat until golden. Put the meat (along with the bones) into a Dutch oven or covered casserole. Saute the onions in the same pan for about 5 - 10 minutes, and add to pork. Salt and pepper liberally and add paprika. Stir to combine and bring to a boil. Turn down heat, cover, and simmer for an hour.
      In another pot, combine undrained sauerkraut and caraway seeds. Bring to a boil, turn down heat, cover and simmer for an hour.
      After the hour, drain sauerkraut and mix into pork mixture. You can serve it now with sour cream to spoon on, but it is really better if you refrigerate it and reheat it the next day.

      Many people use green peppers in their szekely but everyone in my family thought that was gross. Also, if you want it to be a truly authentic Roth family recipe, you will make it with a lit cigarette jammed in the corner of your mouth. My grandmother seemed to regard people who used ashtrays as weaklings. (I hate to think of the amount of ashes I ate as a child...)
      Hope you enjoy this. Let me know what you think!