SEGEDíNSKý GULáš - CZECH SZEGEDIN GOULASH
Soft pork chunks with tangy sauerkraut gravy, so flavorful and comforting! I'm talking about segedínský guláš, one of the traditional Hungarian goulashes, also very popular in Czech cuisine.
Provided by Petra Kupská
Categories Main Course
Time 1h20m
Number Of Ingredients 12
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!
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.
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.
HUNGARIAN SZEGED OR SZÉKELY GOULASH
Steps:
- STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper. STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes. STEP 3: Meanwhile wash and drain the sauerkraut. STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done. STEP 5: Mix in the sour cream. Cook until heated through.
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- Wash the pork and pat dry with paper towels before chopping into chunks. In a pot on medium high heat, add oil. When heated through, add the onions and cook until translucent, about 5 minutes.
- Add in the garlic and sauté for 2 more minutes. Add in the pork and season with salt, pepper, and paprika. When the pork has browned on all sides, add the vegeta and caraway seeds. Give it a good stir, and add 4 cups of water, enough to cover the ingredients. Set the heat to low, and simmer, covered, for 1 hour.
- After an hour, add sauerkraut and 1 cup of water. Simmer for another hour, covered. If you're using the sauerkraut substitute, add in all the substitute ingredients now. After an hour, remove from heat.
- In a bowl, mix the sour cream and cornstarch together. Stir the sour cream mixture into goulash and remove from the heat immediately.Serve with rice, knedle, or boiled potatoes. Garnish with parsley.
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Estimated Reading Time 6 mins
- In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
- Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 2 minutes. Add salt to taste.
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