Best 2 Szegedin Goulash Recipes
Szegedin goulash, a traditional Hungarian beef stew, is a hearty and flavorful dish that is sure to warm you up on a cold day. This classic stew is made with tender beef, paprika, onions, and bell peppers, and is typically served over egg noodles or rice. There are many different variations of Szegedin goulash, but the basic ingredients and cooking method remain the same. Some recipes call for the addition of sour cream, while others include caraway seeds or potatoes. No matter how you choose to make it, Szegedin goulash is a delicious and satisfying meal that is sure to please the whole family. This article features three different recipes for Szegedin goulash, each with its own unique twist. The first recipe is a classic version of the dish, made with beef, paprika, onions, and bell peppers. The second recipe adds sour cream for a richer flavor, while the third recipe includes caraway seeds and potatoes for a more hearty stew. No matter which recipe you choose, you're sure to enjoy this delicious Hungarian dish.
Here are our top 2 tried and tested recipes!
SZEGEDIN GOULASH
Provided by Food Network
Time 4h40m
Yield 10 servings
Number Of Ingredients 13
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.
SZEGEDIN GOULASH
I got this recipe from my Bavarian host mother, but later a Hungarian dorm mate said it smelled like home, so I guess it must be close enough to authentic! These measurements are estimated--my host mother was a great cook who never had to measure. I like to add more paprika at the end, so that the dish is really orange.
Provided by AnneBear
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the pork into 1 inch cubes.
- Heat the oil in a skillet.
- Fry the diced onion until transparent.
- Add the water and paprika.
- Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.
- Drain the sauerkraut and combine into the skillet, adding more paprika if desired.
- Simmer for about 15 minutes.
- Mix the flour into the sour cream, and then add to the goulash.
- Stir well, bring to a boil once, then serve!
Nutrition Facts : Calories 376.5, Fat 18.3, SaturatedFat 6.3, Cholesterol 107.5, Sodium 880.2, Carbohydrate 16.5, Fiber 5, Sugar 3.8, Protein 36.9
Tips:
- To obtain the best flavor, use high-quality paprika. Authentic Hungarian paprika has a deep red color and a slightly smoky flavor.
- If you like spicy goulash, add more paprika or a pinch of cayenne pepper.
- Use a variety of vegetables to add flavor and texture to your goulash. Good choices include onions, garlic, bell peppers, potatoes, and carrots.
- Brown the meat and vegetables before adding the liquid. This will help develop the flavor of the goulash.
- Simmer the goulash for at least 1 hour, or longer if you have time. This will allow the flavors to meld and develop.
- Serve the goulash with egg noodles, mashed potatoes, or rice.
Conclusion:
Szegedin goulash is a delicious and hearty dish with a rich history. It is a perfect meal for a cold winter's day. The combination of tender beef, vegetables, and flavorful paprika makes this goulash a surefire hit. So next time you are looking for a comforting and flavorful meal, give Szegedin goulash a try.
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