John Myers
Szeged Goulash Àla Dietz
The perfect szeged goulash àla dietz recipe with a picture and simple step-by-step instructions.
- 800 g Pork goulash
- 0,5 pole Leek
- 1 Onion
- 1 Pc. Fresh celery
- 1 Carrot
- 2 Spring onions
- 50 g Dried mushrooms
- 200 g Boiled sauerkraut
- 0,5 a cup Cream
- 1 tsp Sweet paprika
- 2 Pc. Bay leaf
- 10 Pc. Peppercorns
- 3 Grains Pimento
- Salt and pepper mill
- Sear the goulash in portions and set aside. Peel and finely slice the onions. Soak the dried mushrooms for about 30 minutes. Sauté the meat and deglaze with the mushrooms, salt, pepper, allspice, paprika, bay leaf, red wine or water or 50/50. We prefer plain water.
- Add the sauerkraut to the meat and finish cooking (at least approx. 60 minutes). Work with a little cream to refine. If you like it a little more liquid, deglaze with more liquid. The sauce can be tied with a little sauce binder. Taste! Extra vegetables are not necessary because of the sauerkraut.
- Go with bread dumplings, potato dumplings, boiled potatoes, pasta or even rice. We prefer potato dumplings.
- Bon appetit!
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