John Myers
Szegedinger Goulash with Bread Dumplings
The perfect szegedinger goulash with bread dumplings recipe with a picture and simple step-by-step instructions.
- 800 g Beef wrong fillet
- 800 g Pig topside
- 1 kg Fresh onions
- 1 cups Sour cream
- 2 toes Fresh garlic
- 0,5 Knife point Paprika
- 0,5 Knife point Coriander
- 0,5 Knife point Freshly ground caraway seeds
- 0,5 Knife point Ground cloves
- 0,5 Knife point Marjoram
- 0,5 Knife point Mustard flour
- 800 g Sauerkraut drained
- 1 tube Tomato paste concentrated three times
- 1 teaspoon Salt
- 3 tablespoon Flour
- 2 tablespoon Vegetable broth
- Cut the meat into cubes, put it in a freezer bag, add the flour, close the bag and shake it so that the flour reaches the meat well.
- Fry in a large saucepan, do not put everything in the saucepan at once. Always fry a little.
- Then peel the onions and add quarters to the meat when it is seared.
- Add the tomato paste and pour in the vegetable stock.
- Boil the bay leaf, then add the spices (I always mix them in a can myself).
- Let everything simmer for about 1 1/2 hours.
- Try, and possibly a little more salt and seasoning depending on your taste.
- Then add the sauerkraut, stir and let simmer a little more.
- Serve with a dollop of sour cream. We had bread dumplings with it; see my cookbook under bread dumplings.
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