Best 2 Szegedin Goulash Recipes
Welcome to the comprehensive guide to cooking a hearty and flavorful Szegedin Goulash! Originating from the southern Hungarian city of Szeged, this traditional stew is known for its rich paprika-based sauce, tender beef, and medley of vegetables. Whether you're a seasoned cook or a novice in the kitchen, this article will provide you with all the necessary information to create an authentic and delicious Szegedin Goulash that will delight your taste buds and transport you to the heart of Hungary.
Check out the recipes below so you can choose the best recipe for yourself!
SZEGEDIN GOULASH
Provided by Food Network
Time 4h40m
Yield 10 servings
Number Of Ingredients 13
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
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
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
Tips:
- Use high-quality beef: Opt for chuck roast, short ribs, or brisket for the best flavor and texture.
- Brown the meat well: This step helps to develop a rich, caramelized flavor in the goulash.
- Use a variety of vegetables: Onions, carrots, celery, and bell peppers are all classic additions to Szegedin goulash. You can also add other vegetables, such as potatoes, turnips, or cabbage.
- Use a good quality paprika: Paprika is the key spice in Szegedin goulash. Look for a paprika that is labeled "sweet" or "mild." Avoid using smoked paprika, as it can overpower the other flavors in the dish.
- Simmer the goulash for at least 1 hour: This allows the flavors to meld and develop.
- Serve the goulash with sour cream and bread or egg noodles: These accompaniments help to balance out the richness of the goulash.
Conclusion:
Szegedin goulash is a hearty and flavorful dish that is perfect for a cold winter day. It is relatively easy to make and can be tailored to your own taste preferences. With its combination of beef, vegetables, and spices, Szegedin goulash is a dish that is sure to please everyone at the table.
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