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Szegedin Goulash
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4–6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4512108
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 100 g lard
- 600 g pork shoulder, cut into bite-sized cubes
- 1 large onion, finely chopped
- 1–2 tbsp tomato purée
- 1½ tsp paprika
- Water or beef stock
- 2 bay leaves
- 1–2 garlic cloves, minced
- Salt
- Freshly-ground pepper
- 700 g sauerkraut
- 125 ml sour cream
Directions
- Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate.
- Put the finely chopped onions into the casserole and fry until they become golden brown.
- Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes.
- Add the sauerkraut, and cook for another 40 minutes.
- Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates.
Notes
Uncooked sauerkraut is supposed to be very healthy because it contains many vitamins. To preserve the vitamins, you can set aside 1/5 of the sauerkraut and to just add it by the end of the cooking process.
A good side dish for the szegedin goulash is boiled potatoes.