Czech Pork Goulash Food

SEGEDíNSKý GULáš - CZECH SZEGEDIN GOULASH

Steps:

• Before you start cooking: Cut the pork into 1-inch pieces. Peel onions and chop them finely. Peel a clove of garlic and press it. Cut bacon into small ¼-inch dices. Strain the sauerkraut (do not rinse it!) and cut it into bite-size pieces.
• In a pot with a thick bottom (I use one of my beloved dutch ovens), melt half of the lard over medium heat. Add diced bacon and render; it takes about 3-5 minutes. Stir occasionally. Set the rendered bacon aside, use a slotted spoon.
• Place the rest of the lard in the same pot, sprinkle with crushed caraway seeds. Stir. Add chopped onions and sauté them until slightly golden while stirring.
• Turn up the heat, add pork and sear the meat for 3 minutes, stirring frequently.
• Reduce heat to medium, dust with sweet ground paprika. Add pressed garlic. Fry for 1 minute while stirring.
• Add flour and fry for a further 1 minute. Stir well.
• Salt the base for segedín, pour in the water or beef broth that the pork is covered. Bring to a boil. Reduce the heat to a minimum, cover with a lid and let it simmer for 30 minutes.
• Only now add fried bacon, sauerkraut, and let it cook for additional 30 minutes, or until the pork is tender. Stir occasionally.
• As the final step, add sour cream, don't cook anymore.
• Just stir well, salt to your liking, and Szegedin goulash is done!

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

CZECH GOULASH (THE REAL THING)

Steps:

• Heat oil in large dutch oven (large stew pot) on high heat.
• Combine beef and pork and begin to brown in oil on all sides.
• When meat is browned on all sides add onion; add enough water to cover the meat and onions mixture.
• Tie pickling spices in a cheesecloth or, us a metal tea ball only half full.
• Spices will expand while cooking.
• Drop cheesecloth or teaball into meat mixture.
• Simmer mixture for 45 minutes.
• Add ingredients from cans, diced tomatoes, tomato soup, and catsup; stir mixture well.
• Finally add all the spices as measured, the vinegar and the WHISKEY!
• Turn fire or heat to a low setting and simmer for 1 hour with lid on the pot.
• Check and stir frequently to prevent the bottom from scorching or burning.
• THIS IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS-- After simmering for the 1 hour it is ready to serve in bowls with large spoons.
• OH YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO THE SINK-- Ladle out and ENJOY!
• (AN OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering the soup till the noodles are tender. You may have to add a little more water for the noodles).

CZECH ROAST PORK

Steps:

• In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
• Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
• In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.