Hungarian Stewed Meat and Sauerkraut (Szekely Gulya

Name: Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds spicy, Hungarian sausage, sliced; 1 1/2 pounds stewing beef, trimmed and cut in 3/4-inch cubes; 1 1/2 pounds boneless fresh ham or lean pork, trimmed and cut in 3/4-inch cubes; ⅓ cup bacon fat or vegetable oil; 4 medium-size onions, finely chopped; ⅓ cup Hungarian paprika; 1/2 pound sauerkraut, drained; 4 cups chicken broth; 4 bay leaves; 1/2 teaspoon thyme; Salt and freshly ground pepper to taste; 2 cups sour cream (optional)

Servings: persons

3 pounds spicy, Hungarian sausage, sliced
1 1/2 pounds stewing beef, trimmed and cut in 3/4-inch cubes
1 1/2 pounds boneless fresh ham or lean pork, trimmed and cut in 3/4-inch cubes
⅓ cup bacon fat or vegetable oil
4 medium-size onions, finely chopped
⅓ cup Hungarian paprika
1/2 pound sauerkraut, drained
4 cups chicken broth
4 bay leaves
1/2 teaspoon thyme
Salt and freshly ground pepper to taste
2 cups sour cream (optional)

1
In a large skillet, saute the sausage slices over medium-high heat, tossing, until lightly browned on both sides, about 5 minutes.
2
Remove, drain on paper towels and set aside.
3
In the same skillet, brown the beef and ham cubes in the sausage fat over high heat and set aside.
4
In a large casserole, heat the bacon fat.
5
Add the onions and cook over medium heat, until transparent, 10 to 15 minutes.
6
Stir in the paprika and cook, stirring, until the paprika and onions form a thick paste and the scent of raw paprika disappears, about 5 minutes.
7
Stir in the beef and ham cubes.
8
Rinse the sauerkraut and add it, along with the broth, bay leaves and thyme.
9
Stir well to combine all the ingredients.
10
Bring the stew to a boil.
11
Reduce the heat to simmer and cook, covered, for about 45 minutes.
12
Add the sausage slices and continue cooking until the meats are very tender, about 45 minutes longer.
13
Season with salt and pepper.
14
Let cool, then refrigerate overnight to allow the flavors to develop.
15
The following day, reheat the stew and adjust seasoning with additional salt and pepper.
16
Remove bay leaves.
17
Serve with sour cream on the side, if desired.

1738

kcal

Calories

108

Fat

Carbs

172

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 pounds spicy, Hungarian sausage, sliced, 1 1/2 pounds stewing beef, trimmed and cut in 3/4-inch cubes, 1 1/2 pounds boneless fresh ham or lean pork, trimmed and cut in 3/4-inch cubes, ⅓ cup bacon fat or vegetable oil, and more.

Yes, Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions