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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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SZEKELY GOULASH

From: Gypsy Café - Chef Jim Dietz
Primary category: Steel City Chefs

This is a Transylvanian variant of the traditional Hungarian stew, with sour cream and sauerkraut added to the traditional preparation.

INGREDIENTS:
2 pounds boneless pork butt (or pork shoulder) cut into 1” chunks
1 pound bacon strips, cut into 1” pieces
4 medium yellow onions, chopped
4 tablespoons hot smoked Hungarian paprika
2 tablespoons sweet smoked Hungarian paprika
1 quart sour cream
1 pound fresh sauerkraut
PREPARATION:
Place bacon, onion, and pork into a stock pot over medium heat, stirring often as to semi-sear the pork and to cook down the bacon and onions. Once the bacon is cooked and the pork has gone from pink to almost browned, add both paprikas and mix in allowing the paprikas to blend with the pork fat. Then cover mixture with at least two inches of water and let slow simmer for 2 1/2 hours, stirring occasionally. When pork has started to fall apart, the stock has thickened and the flavors have married, add fresh sauerkraut and remove from heat. Stir in sour cream and add salt and pepper to taste. Serve over buttered wide egg noodles.

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