Goulash Szeged Style, Raisin Child
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg beef for goulash
- 1 can sauerkraut, (approx. 700 g drained weight)
- 1 onion (s), diced
- 100 g bacon, cut into cubes
- 1 small Can (s) pizza tomatoes
- 250 ml red wine, drier
- 200 g sour cream
- 1 bell pepper (s)
- 1 hot pepper, fresh red (or 2 dried chilies)
- 3 tablespoon ajvar
- 250 ml vegetable stock, fresh or instant
- salt and pepper
- sugar
- 1 tablespoon crackling lard
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 or 200 ° C ..
- Melt the lard in a roasting pan and fry the onion and bacon cubes in it until they take on a little color. Then add the meat and let it take color. Then add all the other ingredients except for the sour cream, let it boil briefly and then place in the oven with the lid closed and stew for approx. 1 hour. Then lift the lid, add sour cream and bake for another 30 minutes without the lid. Possibly season again.
- Thickening shouldn`t be necessary. If it does, thicken the sauce with a little flour dough (mix equal parts of water and flour in a small container and add to the sauce) and place in the oven again for approx. 10 minutes.
- Boiled potatoes or white bread are served with it.
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