
- 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.
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