Szegedin Goulash As with Nagyanyó

Summary

Ingredients

• 800 g pork, diced for oulash
• 200 g beef, diced for oulash
• 500 g onion (s), diced
• 1 kg sauerkraut
• 1 teaspoon cinnamon (very important!)
• 3 tablespoon paprika powder, noble sweet
• 2 tablespoon flour for dusting
• 2 tablespoon tomato paste
• 1 liter broth
• 3 teaspoons, heaped caraway seeds (for easier digestion)
• 3 chilli pepper (s), dried
• 2 bay leaves,
• 5 clove (s)
• Salt and pepper from the mill
• 2 teaspoons broth, grained
• Oil or lard
• sour cream is served with it

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Instructions

1. Sear the goulash in portions in lard or oil until it has a nice color. Now put everything back into the pot and fry the onions until they are translucent. Then add the flour and cinnamon and fry briefly. Squeeze out the sauerkraut in a sieve and add it. Add the paprika powder and pour the broth over it. Now add all the other spices, bring to the boil briefly and then finish cooking the goulash in a closed pot over a low flame. I always put the pot in the oven at 160 degrees for about an hour or longer. So nothing can burn and I have the stove free for other things. Season to taste with salt and pepper before serving.
2. If the goulash is on the plate, you can put a dollop of sour cream on it.
3. There are also Bohemian dumplings or just fresh white bread, if you want it to be quick.