John Myers
Szeged-style Goulash …
The perfect szeged-style goulash … recipe with a picture and simple step-by-step instructions.
- 1000 g Shoulder roast v. pig
- 300 g Onions
- 3 Garlic cloves chopped
- 30 g Clarified butter
- 3 tablespoon Sweet paprika
- 3 tablespoon Tomato paste concentrated three times
- 2 teaspoon Caraway seed
- 0,5 teaspoon Red chilli flakes
- 500 ml Meatsoup
- 2 Red peppers
- 400 g Sauerkraut
- 1 potty Sour cream
- 2 tablespoon Flour
- Preparation: cut the meat into large cubes (about 3 X 3 cm), cut the onions in half and then cut into strips, finely chop the garlic. Pour off the sauerkraut liquid as best you can. Wash the peppers, cut away the light-colored inner skins and seeds and roughly dice the rest; Puree the cubes with 100 ml of the broth in a narrow container and set aside.
- Preparation 2: Preheat a roaster over a mild heat. Heat half of the clarified butter in a large pan until it shows bubbles on a wooden spoon held in it, then fry half of the meat vigorously. When the meat is nicely browned, add half of the onions and fry until golden brown. Then transfer to the roaster.
- Do the same with the second half of clarified butter / meat and onions. Finally, sauté the tomato paste with garlic in the pan, deglaze with the remaining 400 ml of stock and pour the liquid into the roaster with the meat. Season with sweet paprika, caraway seeds and chilli flakes and let everything simmer gently for 60 minutes with a lid.
- Now add the sauerkraut and the pureed peppers; Stir once and cook gently with the lid on for another 30 minutes.
- Mix the sour cream with the flour until smooth and thicken the goulash with it. Simmer gently in an open pot for 10 minutes and serve. There was also dumplings and not only the daughter liked this meal!
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