Best Szegedin Goulash Recipes

SZEGEDIN GOULASH

Szegedin Goulash image

Provided by Food Network

Time 4h40m

Yield 10 servings

Number Of Ingredients 13

Ingredients

2 1/2 pounds pork (boneless picnic or loin)
4 cups chicken broth
1/2 pound bacon roughly diced
3 onions, sliced
2 tablespoons salt
1 tablespoon freshly ground black pepper
3 tablespoons paprika
2 tablespoons caraway seeds
5 pounds sauerkraut
1 potato, finely grated
1/4 cup all-purpose flour
1/4 cup heavy cream
1/4 cup sugar

Steps:

Preheat the oven to 425 degrees F. Cube the pork, put it in a large roasting pan and cover it with the chicken broth.
Saute the bacon with the onions in a small skillet over medium heat and add it to the roasting pan. Stir in the salt, pepper, paprika and caraway seeds. Roast in the oven for 3 hours.
While the pork is roasting prepare the sauerkraut. Rinse the sauerkraut in cold water and put it into a large pot over medium heat. Bring to a boil, then reduce the heat and simmer for 30 minutes. Drain and set aside. In a small bowl, whisk together the potato, the flour and the heavy cream. Add the drained sauerkraut and potato mixture to the roasted pork. Stir in the sugar and return the pork to the oven for 1 more hour.
Remove the goulash from the oven and transfer it to a serving bowl.

SZEGEDIN GOULASH

Szegedin Goulash image

I got this recipe from my Bavarian host mother, but later a Hungarian dorm mate said it smelled like home, so I guess it must be close enough to authentic! These measurements are estimated--my host mother was a great cook who never had to measure. I like to add more paprika at the end, so that the dish is really orange.

Provided by AnneBear

Categories One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb pork (rib meat)
16 ounces sauerkraut
1 tablespoon cooking oil
1 medium onion
2 tablespoons paprika
1 tablespoon water
3 tablespoons diced garlic
1/2 tablespoon cumin
1 1/2 tablespoons flour
1/2 cup light sour cream
salt
1 bay leaf

Steps:

Cut the pork into 1 inch cubes.
Heat the oil in a skillet.
Fry the diced onion until transparent.
Add the water and paprika.
Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.
Drain the sauerkraut and combine into the skillet, adding more paprika if desired.
Simmer for about 15 minutes.
Mix the flour into the sour cream, and then add to the goulash.
Stir well, bring to a boil once, then serve!

Nutrition Facts : Calories 376.5, Fat 18.3, SaturatedFat 6.3, Cholesterol 107.5, Sodium 880.2, Carbohydrate 16.5, Fiber 5, Sugar 3.8, Protein 36.9

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