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Heroes Gate, Szeged, Hungary
Photographic Print
Kober, Christian
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La Belle Cuisine
Szeged Goulash
(Szegediner Gulyas)
 
German Cookbook:
A Complete Guide to Mastering
Authentic German Cooking
A Reader's Catalog Selection
(The 40,000 + best books in print)
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.
Variations
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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