Szegedin Goulash
Austrian Cuisine Szegedin goulash is a variety of goulash that adds sauerkraut and sour cream to the traditional ingredients. Most people believe that the name "Szegedin Goulash" derives from Szeged, a town in Hungary. But in fact, the Hungarian name "Székély goulash" comes from Jozsef Székély, a Hungarian journalist and poet who lived from 1825 to 1895. The
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Set aside about 100 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Uncooked sauerkraut is supposed to be very healthy because it contains many vitamins. To preserve the vitamins, you can set aside 1/5 of the sauerkraut and to just add it by the end of the cooking process.
A good side dish for the szegedin goulash is boiled potatoes.
Adapted from the source recipe's notes.Method
- 01
Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate.
- 02
Put the finely chopped onions into the casserole and fry until they become golden brown.
- 03
Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes.
- 04
Add the sauerkraut, and cook for another 40 minutes.
- 05
Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to brele12; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.