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Szeged Goulash
(Szegediner Gulyas)



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Szeged Goulash
(Szegediner Gulyas)

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by Mimi Sheraton, 1965, Random House

“This dish originated in Szeged, a Hungarian city famous
for its paprika. It has become a standard dish throughout
Central Europe and most of Germany.”

4 to 6 servings

2 pounds stewing pork, cut into
1 1/4-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons lard or butter
3 onions, diced
2 tablespoons sweet
[Hungarian] paprika
2 cloves of garlic
1 cup of water [or beef stock or broth]

1 pound fresh or canned sauerkraut
[preferably imported Weinkraut]
1 pound potatoes, peeled, cut in
1 1/2-inch cubes or 1/2-inch-thick slices
1 tablespoon caraway seeds
[We omit them, and it turns
out great anyway.]
1 tablespoon flour
1/2 cup sour cream

Sprinkle pork with salt and pepper. Heat fat and in it brown pork cubes
slowly on all sides. Add diced onion and cook slowly until soft and golden.
Sprinkle with paprika and sauté 3 or 4 minutes. Add garlic and water,
cover and simmer slowly 25 minutes.
If sauerkraut is very sharply flavored, rinse once or twice and drain.
Add it to the pork along with potatoes and caraway seeds. Cover, bring
to a boil, reduce heat and simmer 1 hour, or until potatoes are done.
Blend flour into sour cream and pour over sauerkraut and pork, shaking
pot from side to side so cream will work its way through. Cover and
simmer 10 minutes, or until entire goulash is thoroughly heated. Season
to taste and serve.


1. Potatoes can be boiled separately in salted water and served
along with this dish. [This is what we do.] …it will be easier
to reheat leftovers and the sauerkraut will be less inclined to
become pasty.
2. A peeled and sliced [tart] apple can be added to the sauerkraut.
3. In Bavaria, 1 tablespoon tomato purée is mixed into and added
with the sour cream [yes!]

Featured Archive Recipes:
German Goulash Soup
Jaeger Eintopf
Schlacttopf mit Sauerkraut

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