SEGEDIN GOULASH
A good Czech recipe from "The Czechoslovak cookbook". Of course you've got to be a fan of sauerkrate (although the sour cream does take some of the bite out of it).
Provided by Kevin Young
Categories Meat
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
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Ahmad Hassan Abbasi
[email protected]This goulash is amazing! The beef is so tender and the sauce is so flavorful. I will definitely be making this again.
Jaye H (XJayNine332)
[email protected]I've been making this goulash for years and it's always a hit. The key is to use good quality beef and to cook it slowly until it's fall-apart tender.
Maria Tjali
[email protected]This Segedin goulash is a bit too sour for my taste. I think I'll add a bit more sugar next time.
TG Z
[email protected]I made this goulash for a party and it was a hit! Everyone loved it. I will definitely be making this again.
London Thomas
[email protected]This is the best Segedin goulash I've ever had. The beef is so tender and the sauce is so flavorful. I highly recommend this recipe.
Kavuma John
[email protected]I was looking for a new goulash recipe and I'm so glad I found this one. The Segedin goulash was delicious and my family loved it. I will definitely be making this again.
CoNiGMa
[email protected]This goulash is amazing! I love the smoky flavor of the paprika. I will definitely be making this again.
Aliyah Vashinda
[email protected]I've made this Segedin goulash recipe several times and it's always a crowd-pleaser. The beef is always tender and the sauce is always flavorful. I highly recommend this recipe.
Daniel Amos
[email protected]This goulash is a bit too spicy for my taste. I think I'll reduce the amount of paprika next time.
Koko Marwat
[email protected]I followed the recipe exactly and the goulash was perfect. The beef was tender and the sauce was rich and flavorful. I served it with mashed potatoes and it was a hit with my family.
Matilda Cleland
[email protected]The Segedin goulash turned out great! I used venison instead of beef and it was delicious. I also added some mushrooms and carrots to the pot for extra flavor.
MD PAROS
[email protected]I was excited to try this Segedin goulash recipe, but I was disappointed with the results. The beef was tough and the sauce was bland. I think I'll stick to my old goulash recipe.
GaryMatt Stanton
[email protected]This recipe is a keeper! The goulash was so easy to make and it tasted amazing. I will definitely be making this again.
Sa Dev
[email protected]I made this Segedin goulash last night and it was delicious! The only thing I would change is to add a bit more salt. Other than that, it was perfect.
Nms Imran__hasmi
[email protected]This goulash is amazing! The beef is so tender and the sauce is so flavorful. I followed the recipe exactly and it turned out perfectly.
Sohail Rizwan
[email protected]I've been making this Segedin goulash recipe for years and it's always a hit. The key is to use good quality beef and to cook it slowly until it's fall-apart tender. I also like to add a bit of extra paprika for a smoky flavor.
Walter White
[email protected]This Segedin goulash is a hearty and flavorful dish that is perfect for a cold winter day. The beef is tender and the sauce is rich and savory. I made this dish for my family last night and they loved it.