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Szeged Goulash

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Ingredients for 4 servings:

  • 250 g pork
  • 250 g boneless smoked pork
  • 1 tbsp oil
  • 3 tsp, crushed paprika powder, sweet
  • 1 m.-sized onion(s)
  • 1 can sauerkraut
  • 250 ml instant meat broth
  • 1 pinch(s) of sugar
  • 1 cup of cream
  • some salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sauerkraut, pork and smoked pork

Dice the meat and fry in hot oil. Season with paprika and salt. Slice the onions into thin rings, tear apart the sauerkraut, and add it to the meat along with the onions, meat broth, and a pinch of sugar. After the meat has cooked (approx. 15-20 minutes in a pressure cooker), stir in the sour cream and season with paprika and salt to taste. I always serve it with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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