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Szeged Goulash
(Szegediner Gulyas)

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 Unless there are three other people."
~ Orson Welles

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Souvenir Bags of Paprika with Spoons
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Smith, Jonathan
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Palace of Education (1896) Houses the Ferenc
Mora Museum, Szeged, Csongrad, Hungary
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Moos, Martin
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Szeged Goulash (Szegediner Gulyas)


The German Cookbook:
A Complete Guide to Mastering
Authenic 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 Recipe:
German Goulash Soup
Jaeger Eintopf
 

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