Illes Szegediner Goulash – Delicious Hungarian Way
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g oulash, pork, lean
- 30 g lard or fryin oil
- 30 grams flour
- 300 g onion (s)
- 300 g sauerkraut or more, up to 500
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper
- 1 teaspoon caraway seeds
- 2 teaspoons paprika powder, hot as rose
- 2 cloves garlic)
- 70 g tomato paste or more
- 200 ml vegetable stock
- 1 medium potato (s), grated raw, to thicken
- 1 teaspoon sour cream, per serving
Print Recipe
Pin Recipe Instructions
- First of all: real goulash in Hungary is fried with half the amount of lard of the amount of meat.
- I save that here in the recipe and at home too!
- Sear the goulash in the hot lard. Can be nice and brown. Dust with the flour,
- Add the onions, salt, caraway seeds, rose paprika, tomato paste (no tomatoes!) And the pressed garlic cloves.
- Caution: The flour makes the roasting mixture a bit soggy, don`t worry, it is totally lost and becomes very creamy, like the goulash should be! If the flour is light brown, fill up with vegetable stock. If the meat is very lean, add 150 ml of yoghurt! Braised nicely, approx. 20-30 minutes.
- Add the sauerkraut, stir in well and simmer for another 30 minutes.
- The dish can still be bound tasty with a grated raw potato! To serve, add a little sour cream to the goulash.
- The next day the dish tastes even more delicious!
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