Szeged goulash
A perkelt-style braised pork with sauerkraut, it originated in Hungary. The very popular Szeged goulash is not as difficult to prepare as it might seem. It tastes best with bread or a bread dumpling.
Ingredients · Servings 4
- 500 g pork (shoulder, leg or neck)
- 500 g sauerkraut
- 1 large onion
- 4 cloves of garlic
- 150 ml cooking cream 12%
- 1/2 chili pepper (optional)
- a piece of lard
- crushed cumin
- sweet ground paprika
- hot ground paprika
- salt
- ground pepper
- bay leaf
- sugar crystal
- To thicken:
- 1-2 tablespoons plain flour
- 100 ml of water
Method · 1 h 45 min
- Peel the onion and garlic. Finely chop the onion and chop the garlic. Cut the meat into cubes, season with salt and pepper.
- Fry the chopped onion in the heated lard until pink. Add the meat, chopped garlic and sauté.
- Just before pouring, stir in the cumin and ground paprika. Let the paprika foam and immediately pour in the water.
- Add the drained and rinsed cabbage. You can add the cabbage brine to the meat if you want a more sour goulash. Add a bay leaf and chopped chili pepper if you like spicier dishes.
- Let it simmer for about 40-60 minutes, until the cabbage and meat are almost soft.
- Whisk 1-2 tablespoons of plain flour well in a little water and thicken the goulash while stirring constantly. Let it simmer slowly for about 20 minutes.
- Finally, stir in the cream and let it simmer for a while. Add salt, pepper and sugar to taste.
- Goulash is served with bread or bread dumplings.
