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Szegedin Goulash Recipe

Hungary · Servings: 4–6

Szegedin Goulash

Austrian Cuisine Szegedin goulash is a variety of goulash that adds sauerkraut and sour cream to the traditional ingredients. Most people believe that the name "Szegedin Goulash" derives from Szeged, a town in Hungary. But in fact, the Hungarian name "Székély goulash" comes from Jozsef Székély, a Hungarian journalist and poet who lived from 1825 to 1895. The recipe here originates from

Ingredients

  • 100 g lard
  • 600 g pork shoulder, cut into bite-sized cubes
  • 1 large onion, finely chopped
  • 1–2 tbsp tomato purée
  • 1½ tsp paprika
  • Water or beef stock
  • 2 bay leaves
  • 1–2 garlic cloves, minced
  • Salt
  • Freshly-ground pepper
  • 700 g sauerkraut
  • 125 ml sour cream

Procedure

  1. Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate.
  2. Put the finely chopped onions into the casserole and fry until they become golden brown.
  3. Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes.
  4. Add the sauerkraut, and cook for another 40 minutes.
  5. Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates.

Adapted from Wikibooks Cookbook · Cookbook:Szegedin Goulash, CC BY-SA 3.0.