Szeged goulash (szegediner gluyas)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Stewing Pork; Cut In 1-Inch Cubes |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 2 | tablespoons | Lard Or Butter |
| 3 | Onions; Diced | |
| 2 | tablespoons | Sweet Paprika |
| 2 | Cloves Garlic | |
| 1 | cup | Water |
| 1 | pounds | Fresh Or Canned Sauerkraut |
| 1 | pounds | Potatoes; Peeled, Cut In 1-Inch Cubes |
| 1 | tablespoon | Caraway Seeds |
| 1 | tablespoon | Flour |
| ½ | cup | Sour Cream |
Directions
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 saute' 3-4 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.
Variations:
1. Potatoes can be boiled separately in salted water and served along with this dish. Strictly speaking it is not then a "one pot" meal, but it will be easier to reheat leftovers and the sauerkraut will be less inclined to become pasty.
2. A peeled and sliced apple can be added to the sauerkraut.
3. In Bavaria, 1 tablespoon tomato puree' is mixed into and added with sour cream.
Recipe by: The German Cookbook by Mimi Sheraton Posted to TNT - Prodigy's Recipe Exchange Newsletter by Aquasea221<Aquasea221@...> on Oct 24, 1997