Szegedin Goulash
4 servings There are many goulashes all around the world and this goulash may become your favorite. Szegedin Goulash originated in Hungary and became a staple of Czech cuisine. This goulash is the perfect combination of pork, sauerkraut, and heavy cream, delivering decadent and well-balanced flavors wrapped up in a single... Read more ... meal. Pair this meal with a side of dumplings and this meal will hardly ever have competition. Give a try to my Czech take of this goulash. Read less x saved Tom the Chef Founder January 25, 2024 90 min.90 min.1/5 90 min. 90 min. 1/5 Ingredients: Pork: 1 LB boston pork butt (top pork shoulder) (boneless) salt pepper - ideally freshly ground 1 LB boston pork butt (top pork shoulder) (boneless) salt pepper - ideally freshly ground Sauerkraut & sauce: 4 TBSP of frying oil (any kind) (adjust if needed, or lard)2 onion - peeled and finely chopped (medium size)½ LB of sauerkraut - drained, don’t reserve liquid4 TSP of ground paprika¼ cup of all-purpose flour4 cups of beef broth/stock (or chicken broth/stock)2 bay leaves1 TSP of caraway seeds - whole3 cloves of garlic - peeled and grated (or pressed)1 cup of heavy cream½ TSP of salt½ TSP of pepper - ground 4 TBSP of frying oil (any kind) (adjust if needed, or lard) 2 onion - peeled and finely chopped (medium size) ½ LB of sauerkraut - drained, don’t reserve liquid 4 TSP of ground paprika ¼ cup of all-purpose flour 4 cups of beef broth/stock (or chicken broth/stock) 2 bay leaves 1 TSP of caraway seeds - whole 3 cloves of garlic - peeled and grated (or pressed) 1 cup of heavy cream ½ TSP of salt ½ TSP of pepper - ground Tools: 1x Chef’s knife1x Cutting Board1x Measuring Cups1x Measuring Spoons1x Large Sauce Pan or Medium Pot (6QT)1x Wooden Spoon or High-Temperature Silicone Spatula1x Small Hand Grater or Garlic Press 1x Chef’s knife 1x Cutting Board 1x Measuring Cups 1x Measuring Spoons 1x Large Sauce Pan or Medium Pot (6QT) 1x Wooden Spoon or High-Temperature Silicone Spatula 1x Small Hand Grater or Garlic Press Directions: 1. Meat preparation: 1.1. Make sure that the meat is properly rinsed under cold water and that the unwanted parts are removed. 1.2. Cut the meat into medium cubes (preferably 1″ cubes) and place them on a plate. 1.3. Generously salt and pepper. Set aside for a later step. Tip: If you want your meat to be even more tender and falling a part in your mouth, let the meat prepared in this step to rest up to 1 hour before using in later steps. Make sure that your room temperature is lower than 72°F, that the meat is covered with food wrap, and that you are using fresh high-quality meat. Disclaimer: Failure of some of the aforementioned steps may increase the chance of food poisoning. 2. Sauté: 2.1. Preheat a medium pot on medium-high heat with 4 TBSP of frying oil and add: 2 medium onions – finely chopped Sauté with occasional stirring until glossy (about 3 – 4 minutes). 2.2. Add: ½ LB sauerkraut Sauté with occasional stirring for 1 – 2 minutes. 2.3. Add: 4 TSP of paprika Sauté with constant stirring (about 1 minute). 2.4. Add: Meat from the step 1. Sear the meat with constant stirring until it gets a nice seared color (about 2 – 3 minutes). 2.5. Then, dust with: ¼ cup of all-purpose flour Thoroughly stir together until nicely combined. 3. Stew: 3.1. Add: 4 cups of beef brothz 2 PCS of bay leaves 1 TSP of whole caraway seeds 3 cloves of garlic – grated Thoroughly stir, cover with a lid and bring to a simmer (about 195°F) with occasional stirring. 3.2. Lower heat to medium and cook for about 60 minutes with occasional stirring. Note: Optionally, add water during stewing to dilute the goulash (if thickening too much). 4. Final touch & serve: 4.1. Remove and dispose of bay leaves. 4.2. Increase heat to medium-high and add: 1 cup of heavy cream ½ TSP of salt ½ TSP of ground pepper Thoroughly stir. 4.3. Cook with occasional stirring until fully combined (about 5 minutes). Note: At this point, your goulash should have a nice thick consistency, but since this is a European meal, do not expect it to be too thick. If you prefer a thicker goulash, just simply extend the cooking time. 4.4. Taste and add salt and pepper if needed. 4.5. Serve topped with slices of raw (or sauteed) onion and with a a side of dumplings, pasta of any kind, or bread. Optionally add a dollop of sour cream. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. 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