Segedin 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!

SZEGEDIN GOULASH

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.

SEGEDIN GOULASH

Steps:

• Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
• Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
• Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
• Brown the flour in lard, stirring well, and add to meat with remaining water.
• Allow to simmer for 5 minutes.
• Add sour cream and the remaining sauerkraut.
• Bring to a boil, then remove from heat and serve.

BEEF GOULASH (CZECH)

Steps:

• Heat oil in a heavy skillet. Add onion and cook over low heat until lightly yellowed.
• Add paprika and blend well. Add meat, green pepper, salt, and water.
• Cover and simmer until meat is tender, about 1 1/2 to 2 hours.
• Add more water if desired, although mixture should not be overly soupy when finished cooking.
• Serve over hot boiled potatoes or topped with dumplings. (I use Recipe#171228).