"Szegediner Gulasch"
(boehmish/hungarian style Goulash)
Recipe feeds 6-8 (freeze leftovers for another day)
(Photo shows Goulash served with dumplings)
This dish was quite often served when we had Sunday lunch at my grandmothers (on my fathers side). Since she came originally from the "Sudetenland" it was one of the favorite dishes served during the colder season of the year.
Ingredients:
about 1 kg lean pork (about 2 to 2.5 lbs) cut into Goulash size pieces (bite size cubes)
1 tsp. cumin (whole)
salt
pepper
4 medium size onions
4 cloves garlic (could leave out, if you do not have it at hand)
3 tbs. butter (if you have access, pork lard that would be the better choice)
1 + 1/2 tsp. sweet paprika
1 + 1/2 tsp. medium hot paprika
1-2 bay leaves
2 tbs. tomato paste or 1 small can of tomato soup (do not dilute)
about 4 cups beef broth
1 finely cubed red bell pepper
about 1.5 lbs sauerkraut from can or jar (drain liquid and rinse Sauerkraut)
3-4 tbs. sour cream
1 tbsp. flour
Directions:
Rub pork with cumin, salt and pepper.
Saute the onion in the butter, add both paprika powders and 1 cup of the beef broth.
Let simmer for 1-2 minutes, add meat and brown for 10 min. Now add bay leave, tomato
paste and another cup of broth. Let simmer for about 30 min. stirring occasionally and add beef broth as needed.
Add chopped bell pepper, garlic and sauerkraut and cover with remainder of broth. Let simmer over medium heat for about 30 min.
Turn heat to low. Mix flour and sour cream and add to Goulash.
Let sit for another 15 min. or heat up the next day for an even better taste.
Leftovers can be frozen for a few weeks.
Serve with dumplings or noodles. In my house we serve this dish with dumplings.
Guten Appetit!
(boehmish/hungarian style Goulash)
Recipe feeds 6-8 (freeze leftovers for another day)
(Photo shows Goulash served with dumplings)
This dish was quite often served when we had Sunday lunch at my grandmothers (on my fathers side). Since she came originally from the "Sudetenland" it was one of the favorite dishes served during the colder season of the year.
Ingredients:
about 1 kg lean pork (about 2 to 2.5 lbs) cut into Goulash size pieces (bite size cubes)
1 tsp. cumin (whole)
salt
pepper
4 medium size onions
4 cloves garlic (could leave out, if you do not have it at hand)
3 tbs. butter (if you have access, pork lard that would be the better choice)
1 + 1/2 tsp. sweet paprika
1 + 1/2 tsp. medium hot paprika
1-2 bay leaves
2 tbs. tomato paste or 1 small can of tomato soup (do not dilute)
about 4 cups beef broth
1 finely cubed red bell pepper
about 1.5 lbs sauerkraut from can or jar (drain liquid and rinse Sauerkraut)
3-4 tbs. sour cream
1 tbsp. flour
Directions:
Rub pork with cumin, salt and pepper.
Saute the onion in the butter, add both paprika powders and 1 cup of the beef broth.
Let simmer for 1-2 minutes, add meat and brown for 10 min. Now add bay leave, tomato
paste and another cup of broth. Let simmer for about 30 min. stirring occasionally and add beef broth as needed.
Add chopped bell pepper, garlic and sauerkraut and cover with remainder of broth. Let simmer over medium heat for about 30 min.
Turn heat to low. Mix flour and sour cream and add to Goulash.
Let sit for another 15 min. or heat up the next day for an even better taste.
Leftovers can be frozen for a few weeks.
Serve with dumplings or noodles. In my house we serve this dish with dumplings.
Guten Appetit!
If you have any comments or questions, just send me a quick message.
Last updated: 6/1/2014