Goulash with sauerkraut (Csángó gulyás) from The Hungarian Cookbook: Pleasures of Hungarian Foods and Wines (page 105) by Susan Derecskey and Charles Derecskey

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Notes about this recipe

  • PinchOfSalt on October 23, 2022

    Made this last night, roughly doubling the recipe to use 2.5 pounds of fairly lean chuck roast instead of the 1.5 pounds of beef called for in the recipe. I substituted 3 5-6 inch long Hungarian peppers for the green bell pepper called for in the recipe, because I like those peppers in other Hungarian beef stew/soup recipes (and guessing that this recipe may have been written to use ingredients that are easiest to source in the US). Oh my goodness, the results were absolutely delicious. The stew itself did not taste at all spicy, but I did notice a bit of a tingle on my lips from the Hungarian peppers after I was done. For my future reference, I used a 2-pound bag of Silver Floss sauerkraut and beef Better than Bouillon (plus water) for the stock. The sauerkraut was pretty mild after I rinsed it. In the future I might try a different variety of sauerkraut - something newer and crunchier - just to see if that further improves this excellent recipe.

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