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Lost! Szekely Goulash Recipe

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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 Appetit.com (:

    2. have you tried searching on BA/Gourmet's websites, www.epicurious.com or www.bonappetit.com?

      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 - benzmaforever@gmail.com.

        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.)

              http://chowhound.chow.com/topics/634039

              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.

                  2. re: JungMann

                    Thanks again JungMann.

                    1. re: JungMann

                      1 Q: how much meat?

                      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.

                        1. re: buttertart

                          Mucho thanks!

                          1. re: Joebob

                            My pleasure.

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

                  4 Replies
                  1. re: Aitchy

                    Aitchy, I would LOVE to have it! My email is benzmaforever@gmail.com; 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.