John Myers
Szeged Stew
The perfect szeged stew recipe with a picture and simple step-by-step instructions.
- 500 g Pork neck
- 3 piece Onions, about 200 gr.
- 1 Bit Chinese garlic
- Clarified butter
- 1 tbsp Tomato paste
- 2 tbsp Hot pepper pulp
- Caraway seeds
- Sweet paprika
- Salt
- Black pepper from the mill
- 5 piece Bay leaves
- 1200 ml Vegetable broth ….. link see below …..
- 3 piece Potatoes, about 500 gr.
- 1 Can Sauerkraut, about 500 gr.
- 1 piece Red peppers
- 1 piece Port red
- Parsely
- 1 a cup Sour cream
- Cut the meat into bite-sized cubes. Peel and finely dice the onion and garlic.
- Heat the clarified butter in a pan and sear the meat cubes on all sides, add the tomato and paprika pulp as well as the onion and garlic cubes and roast everything well. Deglaze with a little port wine and let reduce.
- Now transfer the whole thing into a large saucepan and pour the hot vegetable stock over it. Dissolve the roasted substances in the pan with a little water and also add to the saucepan. Season to taste with paprika powder, caraway seeds, pepper & salt, add the bay leaves and cover and simmer gently on a low heat for a good 30 minutes. Don’t forget to stir from time to time!
- In the meantime, peel the potatoes and chop them into small cubes. Drain the sauerkraut and cut into small pieces. Core the paprka, remove the white partitions and cut into bite-sized cubes. Add the potatoes and cabbage to the pot and simmer for another 15 minutes, then add the bell pepper and simmer for another 5-10 minutes.
- Fish the bay leaves out of the pot, add a little dash of red wine and season well again.
- Put the finished stew in a soup cup and garnish with a little sour cream and parsley ….. enjoy your meal …..
- Basic recipe for my “grainy vegetable broth”
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