Szegediner goulash, goulash Szegedin

Szegediner Goulash

This goulash of pork and sauerkraut, very particular taste and different from what we usually know how Goulash, Named after the city of Banat (now part of Romania but close to the border with Hungary).
We can feel it in every case a Hungarian goulash.

A particular goulash however, characterized precisely by the presence of sauerkraut and pork (today there are even versions of chicken, turkey and veal as well).
But the taste of pork, in particular that of the shoulder, veined with fat, is incomparable; and blends perfectly with the aroma of sauerkraut.
It is a dish that although requiring a long enough cooking time is not at all complicated to prepare: when I recently prepared it to be able to finally take a picture, I took more time to take pictures than to put things in the pot!

One thing is certain: it's great but it's not a summer dish ...

Ingredients (for four large portions):

pork stew

g.

500

bacon smoked into small cubes

g.

50

onion

pc.

2

clarified butter

TS.

1

rooms

q.s.

pepper

q.s.

raw sugar

TS.

1

sweet paprika (v. Note)

TS.

1

beef soup

ml.

500

Red wine

ml.

100

fermented sauerkraut (v. Note)

g.

500

laurel

leaves

3

apples

pc.

1

sour cream

g.

100

Preparation:

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Although normally the pork stew is always available, at least here, if you had not found it, take half a kilo of pork shoulder, clean it and cut it into fairly regular chunks. Then cut the bacon into cubes (better than ready ...) and so onions.

Melt the clarified butter in a steel pan and sauté the pieces of meat a few at a time over high heat. As they are golden, transfer them to the cast iron pot to continue cooking over a very moderate heat.

A slightly moderate heat, sauté in the pan the small cubes of bacon adding almost immediately even those onion. So travasarli in the pot.

Season meat, onion and bacon with salt, pepper, raw sugar and paprika.

Pour the wine into the pan to collect fat and aromas of fried; Then add the wine and the warm broth to the rest, raise the heat and bring to a boil.

At this point cover the meat with raw fermented sauerkraut; possibly separating them from each other with the help of the fingers (or a pair of forks ...) and adding also the bay leaves.
Cover and cook over medium heat for about 30 '.

After this time, peel the apple, cut into cubes and pour into sauerkraut. Cover the pot again and continue cooking for minimum 20 '.

At the end of cooking and overdone, season with salt, pepper and paprika, adding, if necessary, a pinch of sugar.
Mix.
Some prefer to add at this point also the sour cream: I prefer to serve it later.

Leave the goulash to rest for about ten minutes and serve with a side of boiled potatoes and / or dumplings. At this point, if desired, add the sour cream, Insaporendola with a generous sprinkling of paprika, directly on the portions on the plates.

ADVICES AND NOTES:

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  • print pdf Recipe, text only: to print or download.
  • Paprika: I personally appreciate even two tablespoons ... and a teaspoon of that spicy does not clash.
  • Sauerkraut: having here available artisanal Valley Gurbe, The best of the Confederation, my motto is: only those!
  • As for all the goulash, it is difficult to say what the canonical recipe is: even of this I have found versions, always excellent, with peppers and also other ingredients; years ago a friend offered me a version flavored also with cumin.

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