While goulash is traditionally considered Hungarian in origin — a hearty soup or stew based around meat, caramelized onions and paprika — countless variations can be found across Eastern Europe. The addition of sauerkraut makes it Székely Gulyás, with regional variations from Czechoslovakia (Segedínský Guláš) to Germany (Szegediner Gulasch) to France (Gulasch a la Szekely).
The addition of sauerkraut adds a tang and depth to the stew, and helps to create incredibly tender, melt-in-your-mouth meat (as well as being really good for you). Local red shepherd peppers and sweet Hungarian paprika give the gorgeous ruby-red colour, and a dollop of sour cream adds the final decadent bit of richness. Served over buttered noodles with some dilled green peas on the side.
$12 (tax-in)
Veg’n (made with organic cremini mushrooms) & gluten-free options.
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Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours every Tuesday night.
