Szeged Goulash

Ingredients for 4 servings:

• 750 g goulash (pork)
• 500 g sauerkraut
• 250 g bacon, streaky
• 2 tbsp tomato paste
• 4 onions
• 100 ml sour cream
• 2 garlic cloves
• 2 tbsp paprika powder, hot
• 1 tbsp paprika powder, sweet
• 250 ml meat broth, strong
• 1 tbsp flour
• 2 slice(s) smoked streaky bacon
• 1 tsp caraway seeds, ground or crushed in a mortar
• 1 bay leaf
• oil
• Salt
• Pepper, white, ground

Instructions

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

Székelykáposzta, variant of Hungarian goulash

Remove the rind from the bacon and cut into small cubes. Peel the onions and also cut into cubes, which can be a bit larger. Crush the caraway seeds in a mortar and pestle, or you can use ground caraway seeds. Fry the bacon cubes in a large pot. Add the onions and fry until translucent. I fried the meat cubes in a separate pot with a little oil and then added them to the pot with the onions and bacon. Add the caraway seeds, hot and sweet paprika, and tomato paste to the pot and mix well. Continue frying briefly, then add the 250 ml of meat broth and simmer covered for 30 minutes over low heat. Now add the sauerkraut to the pot, mix everything well, and add a little more water if necessary, so that the meat and cabbage are just covered. Cook covered for another 30 minutes. Halve the 2 slices of bacon to create 4 equal pieces. Now cut the slices at intervals of about half a centimeter to one centimeter deep. Fry the slices in a pan on both sides until they have formed into a small rooster’s comb. Keep the pieces warm. Mix the flour with a little water until smooth and stir in the sour cream. Then add it to the pot with the goulash and stir in. Season with salt and pepper. Bring back to a boil briefly. Now serve the goulash on warmed plates and garnish with the fried bacon pieces. I made yeast dumplings to go with it.