Saturday, March 30, 2019

Szegediner Goulash - Szegediner Gulasch

SZEGEDINER GOULASH
Szegediner Gulasch

The city of Szeged in southern Hungary is where this goulash was born. In the classic version of this stew there are three different kinds of meat. This is a more simplified version. Do not use a cast-iron pot as it doesn't go well with the sauerkraut.

Serves 6

1 tablespoon butter or margarine
3 to 4 middle-sized onions
1 garlic clove
2 green bell peppers
1 lb 12 oz lean pork collar
2 tablespoons Hungarian sweet paprika
0.8 cup water
2 teaspoons salt
1 bouillon cube (I mostly use chicken bouillon)
1 rounded tablespoon tomato paste
1 can sauerkraut, approx 1 lb

For thickening:
0.8 cup water
1 tablespoon flour


Peel and slice the onion. Trim and shred the bell peppers. Melt some fat in the pot you will use to cook the stew and sizzle the vegetables together with the crushed garlic clove. Cut the meat in ½-inch shreds and fry it together with the vegetables. Dust with the sweet paprika and add water enough to cover the meat and vegetables. Add salt and bouillon cube and boil for 30 minutes.

Make a thickening of water and flour, remove the pot from heat and stir in the thickening. Add tomato paste and sauerkraut and boil for another 30 minutes. Flavor to taste with pepper and more salt if necessary, but bear in mind that the bouillon cube contains rather a lot of salt.

Enjoy!

Bella

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