in Eastern Europe, Hungary

Szeged Goulash

updated

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Ingredients for 2 servings:

  • 40 g fat
  • 300 g goulash (pork)
  • 2 onions
  • 250 ml water
  • 1 can sauerkraut
  • 1 cup of cream
  • 1 tsp paprika powder
  • 1 tsp salt
  • 1 tsp caraway seeds
  • 3 tbsp tomato paste
  • 1 tbsp flour

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the fat in a large pot. Add the meat and brown it well. Peel and finely dice the onions. Add them and brown them. Add the water, spices, and tomato paste one after the other. Simmer for about 20 minutes. Then add the sauerkraut and simmer for another 20 minutes. Finally, combine 1 cup of cream with 1 tablespoon of flour and add to thicken. Serve hot.

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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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