in Eastern Europe, Hungary

Szeged Goulash à la Gabi

updated

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Ingredients for 4 servings:

  • 500 g meat for goulash half and half
  • 375 g onion(s)
  • 1 garlic clove(s)
  • salt and pepper
  • 2 tbsp paprika powder, sweet
  • 375 ml water
  • 500 g sauerkraut
  • 1 apple
  • 125 ml sweet cream
  • 1 tbsp flour
  • Sugar
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Brown the goulash meat in hot oil. Briefly fry the onions and crushed garlic clove. Season with salt, pepper, and paprika, deglaze with 3/8 l boiling water, and simmer covered for 40 minutes. Then add the shredded sauerkraut and the finely chopped apple and simmer for 30 minutes. Finally, whisk 1/8 l cream with 1 tablespoon of flour to thicken the dish, simmer for a few more minutes, and season with salt, pepper, sugar, and paprika. Serve as a side dish: 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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