- Yield: 5 - 6
- Prep Time: 10 minutes
- Cook Time: 1h 30 min
Szeged goulash
Szeged goulash - szegedi (szekely) gulyas, belongs to one of the best known in our country. It is a crowd favorite, about which most of us think, that it is impossible to cook without using, flour or cream. I get the feeling we want to thicken everything just for the sake of it. Spinach, cabbage, soups, goulashes, estates... Well sure, those are getting thicker too, but I digress. So here is a recipe for Szegedin, totally standard and without any thickening substances, while still tasty as heaven.
Ingredients
- meat - beef shoulder 1 kg
- garlic - 4 cloves
- lard - 3 tblspns
- paprika - 2 tblspns
- bay leaves - 4
- crushed caraway - 1 tblspn
- sauerkraut - 500 g
- salt and pepper
Instructions
Prep time: 10 minutes
Cooking time: 1 and 1/2 hours
Result: 5 - 6 portions
Sear tiny slices of onion on lard. Add meat cut into cubes of about 3 x 3 cm size. Add pressed garlic and ground sweet red pepper, which I use copious amounts - quality and quantity, and sear for a minute. If someone likes hot taste, they can add a bit of spicy pepper.
Pour on the broth or hot water, add spices - bay leaves, pepper, salt and steam on a low flame under a lid until it's half soft, for about 45 minutes. Then add the sauerkraut, which I put through sieve beforehand and if necessary, cut up. Stir from time to time and steam under a lid for another half an hour, until the meat is soft.
Szeged goulash is served with savory pie or a piece of almond bread.
All rights reserved. No pictures, text, or part of the text can be copied or commercially used without explicit written permission from the administrators of Marky SCD recipes
