in Eastern Europe, Hungary

Szeged Goulash

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Ingredients for 4 servings:

  • 600 g pork belly
  • 4 spring onions
  • n. B. garlic clove(s)
  • 2 tbsp lard
  • 500 ml meat broth
  • 1 tsp paprika powder, hot
  • 500 g sauerkraut
  • 1 tbsp flour
  • 200 g sour cream
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 10 minutes

famous recipe according to Hungarian tradition

Wash the meat and pat dry. Cut into approximately 3 cm cubes. Peel and finely chop the onions and garlic cloves. Heat the lard and brown the meat vigorously. Add the onion and garlic and fry until translucent. Pour in about 1/2 cup of broth and reduce. Sprinkle the paprika over the meat, add the sauerkraut and remaining broth, mix everything well, and cover. Let the goulash simmer over low heat for about 40 minutes. Mix the flour with the sour cream, thicken the goulash, and simmer for about 5 minutes. Season with salt and pepper. Serve with bread dumplings.

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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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