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Jun 5, 2012 12:00 PM

Lost! Szekely Goulash Recipe

Hi there,
I'm hoping someone has the Szekely Goulash Recipe that first appeared in Bon Appetit's January 1979 issue, and was reprinted in teh June 2006 issue. It was a favorite and I can't locate it anywhere online (: This will teach me a lesson about giving away my back issues of BA.....

Thanks much!

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  1. So the recipe you're looking for isn't on any of the many sites that come up when Googling "Szekely Goulash Recipe"?

    You might try the Home Cooking forum.

    1 Reply
    1. re: phee

      Weirdly enough, although there are tons of what appear to be great recipes, this particular one hasn't come up AND it's not on Epicurious or Bon (:

    2. have you tried searching on BA/Gourmet's websites, or

      1. I have this recipe. If you've not yet located, email me

        1 Reply
        1. re: SLF48OR

          SLF48OR, I tried to email you but wasn't able to - I haven't located the recipe yet and would love it if you could email it to me -

        2. Buttertart makes a szegely goulash that puts my Szegediner to shame. Looking up her name should give you a new favorite recipe.

          10 Replies
          1. re: JungMann

            Would you please give us a reference to Buttertart's recipe? TIA!

            1. re: Joebob

              Szekely goulash: Brown the raw meat if using, then a large chopped or sliced onion in the fat from the raw meat or in oil if using cooked pork roast. Add several cloves of garlic, minced; 1 tsp of caraway seed; 1/2 tsp thyme or oregano; 2 or more tb of good paprika. Return the meat to the pan and add 1 can of sauerkraut (or equivalent bagged if you prefer). Cook together on low heat for about 1/2 hour. You can add sour cream to the cooked dish or serve it on the side. V good with cucumbers in sour cream and buttered noodles with poppyseeds. (This was inspired by the version at Paprikas Fono, a restaurant which was in Ghirardelli Square in SF ages ago.)


              1. re: JungMann

                Thanks very much Joebob, that looks terrific:)

                1. re: JungMann

                  My recipe has tarragon in it too, and I believe some fresh cabbage in addition to the sauerkraut.

                  1. re: Nanzi

                    Fresh cabbage and sauerkraut braised together are astoundingly good, in just about any dish. I added holubky to my New Year's choucroute garni one year and it was as a dish reborn.

                      1. re: Joebob

                        Thanks for the nice compliment, JungMann! To answer Joebob, about half as much in volume as you have sauerkraut. It's a very forgiving recipe. Sautéed sliced mushrooms are nice in it too.

                2. If you haven't gotten it yet, I do have it.

                  9 Replies
                  1. re: Aitchy

                    Aitchy, I would LOVE to have it! My email is; if you are able to send it over to me I'd be forever grateful!!

                    1. re: Aitchy

                      If it's not too much to ask, would you mind posting it? I've been looking for it, too, and the mag must have gotten away from me when I moved. Thanks so much!

                      1. re: peppergal

                        Peppergal, as soon as I receive it I'll post it if Aitchy doesn't:) It's an amazing recipe, I haven't found any others that compare to it!

                        1. re: Neurofabulous

                          Thanks so much -- I really appreciate it.

                      2. re: Aitchy


                        I would be very grateful if you would be so kind as to email me the recipe for Szekely's Gouladh. I have been searching for it for many years and just came upon your posting on Chowhound. My email is
                        With much appreciation,

                        1. re: bakingcook

                          Szekely Goulash, B.A.
                          3 strips bacon chopped and blanched
                          3 large onions, chopped
                          1 T Butter
                          4 T Sweet Hungarian paprika
                          3 pounds pork cut in pieces
                          2 1/4 c beef broth
                          3 lb. sauerkraut, rinsed and drained
                          3 Tbsp tomato paste
                          1/4 tsp caraway seeds
                          salt and pepper
                          Sour cream garnish
                          In heavy 4-5 qt casserole heat bacon and butter over medium heat. When brown remove with slotted spoon, increase heat to med. hi add onions and cook till golden brown. Reduce heat to low and add paprika and cook briefly stirring constantly, add pork and toss to combine well, add broth (not from cubes) cover and simmer about 1 hour. Stir in sauerkraut, reserved bacon, tomato paste and caraway seed, cover and cook 30 minutes more. Add broth if dry, season to taste with salt and pepper. Refrigerate until ready to serve. May be frozen for one month. Sour cream garnish is attractive.

                          1. re: Aitchy

                            Thank you, Aitchy! You've made a lot of us happy.

                            1. re: Aitchy

                              Thank you for taking the time to reply to my request so quickly. You made my day.


                            2. re: bakingcook

                              Hi there, not sure if you were ever able to get the goulash recipe - somebody else asked about it so I thought I'd send it over to you in case you were still looking for it. This should be the link: