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Szegedin Goulash

Szegedin Goulash — a hungarian recipe, 12 ingredients, about 100 min.

Serves 4 · 100 min · Hungarian

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 100 g lard
  • 600 g pork shoulder, cut into bite-sized cubes
  • 1 large onion, finely chopped
  • 1–2 tbsp tomato purée
  • 1½ tsp paprika
  • Water or beef stock
  • 2 bay leaves
  • 1–2 garlic cloves, minced
  • Salt
  • Freshly-ground pepper
  • 700 g sauerkraut
  • 125 ml sour cream
Make it lactose-friendly
  • 125 ml sour cream → lactose-free sour cream or coconut yogurt

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.
  2. Put the finely chopped onions into the casserole and fry until they become golden brown.
  3. 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.
  4. Add the sauerkraut, and cook for another 40 minutes.
  5. Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0