Segedínský Guláš Czech Szegedin Goulash Recipes

SZEGEDIN GOULASH

Steps:

• Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
• Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan. Stir in the salt, pepper, paprika and caraway seeds. Roast in the oven for 3 hours.
• While the pork is roasting prepare the sauerkraut. Rinse the sauerkraut in cold water and put it into a large pot over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes. Drain and set aside. In a small bowl, whisk together the potato, the flour and the heavy cream. Add the drained sauerkraut and potato mixture to the roasted pork. Stir in the sugar and return the pork to the oven for 1 more hour.
• Remove the goulash from the oven and transfer it to a serving bowl.

SZEGEDIN GOULASH

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!

SEGEDIN GOULASH

Steps:

• Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
• Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
• Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
• Brown the flour in lard, stirring well, and add to meat with remaining water.
• Allow to simmer for 5 minutes.
• Add sour cream and the remaining sauerkraut.
• Bring to a boil, then remove from heat and serve.