Szeged goulash like Nagyanyó

Ingredients for 5 servings:

• 800 g pork, diced for goulash
• 200 g beef, diced for goulash
• 500 g onion(s), diced
• 1 kg sauerkraut
• 1 tsp cinnamon (very important!)
• 3 tbsp paprika powder, sweet
• 2 tbsp flour for dusting
• 2 tbsp tomato paste
• 1 liter of broth
• 3 tsp, heaped caraway seeds (for easier digestion)
• 3 chili peppers, dried
• 2 bay leaves,
• 5 cloves
• Salt and pepper from the mill
• 2 tsp broth, granulated
• Oil or lard
• sour cream is served with it

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

It tastes best warmed up. Perfect for parties, it’s easy to prepare!

Brown the goulash meat in batches in lard or oil until nicely browned. Return everything to the pot and fry the onions until translucent. Add the flour and cinnamon and fry briefly. Squeeze the sauerkraut well in a sieve and add it to the pot. Add the paprika and pour in the broth. Add all the other spices, bring to a boil briefly, and then finish cooking the goulash over low heat in a covered pot. I always put the pot in the oven at 160 degrees Celsius for about an hour or longer. This way nothing can burn and I have the stove free for other things. Season with salt and pepper before serving. Once the goulash is on the plate, you can add a dollop of sour cream on top. Serve with Bohemian dumplings or simply fresh white bread if you’re in a hurry.