Grandmas Szegendiner Gulyas Recipes

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SZEGEDIN GOULASH



Szegedin Goulash image

I got this recipe from my Bavarian host mother, but later a Hungarian dorm mate said it smelled like home, so I guess it must be close enough to authentic! These measurements are estimated--my host mother was a great cook who never had to measure. I like to add more paprika at the end, so that the dish is really orange.

Provided by AnneBear

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb pork (rib meat)
16 ounces sauerkraut
1 tablespoon cooking oil
1 medium onion
2 tablespoons paprika
1 tablespoon water
3 tablespoons diced garlic
1/2 tablespoon cumin
1 1/2 tablespoons flour
1/2 cup light sour cream
salt
1 bay leaf

Steps:

  • Cut the pork into 1 inch cubes.
  • Heat the oil in a skillet.
  • Fry the diced onion until transparent.
  • Add the water and paprika.
  • Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.
  • Drain the sauerkraut and combine into the skillet, adding more paprika if desired.
  • Simmer for about 15 minutes.
  • Mix the flour into the sour cream, and then add to the goulash.
  • Stir well, bring to a boil once, then serve!

Nutrition Facts : Calories 376.5, Fat 18.3, SaturatedFat 6.3, Cholesterol 107.5, Sodium 880.2, Carbohydrate 16.5, Fiber 5, Sugar 3.8, Protein 36.9

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