Those who have not eaten Segedin goulash, one might say, have not tried Hungarian goulash at all. Fragrant, hearty, with smoked meats and cabbage, flavored with bright paprika, he conquered not only the peoples of Austria, Hungary, Slovakia, but also Ukraine, Transcarpathia. And now Segedin goulash is rightfully considered a national dish in these countries. In addition, it is about the Hungarian goulash that the hero of J. Hasek recalls in "The Adventures of the Good Soldier Švejk during the World War."
It is necessary
- Products:
- • Meat (better pork with fat) - 800 grams
- • Smoked products (ribs, hunting sausages) - 200 grams
- • Sauerkraut -1-1, 2 kg
- • Onions - 2 pcs.
- • Medium carrots - 1 pc.
- • Sweet dry paprika - 1, 5 tsp.
- • Hot pepper - a pinch
- • Salt to taste
- • Allspice ground pepper - a pinch
- • Greens (dill, parsley) - optional
- • Sour cream - 100 ml.
- • Wheat flour - 1 tbsp.
Instructions
Step 1
Sauerkraut is washed, if it is not very sour, then it is enough to rinse 1 time, it is better to wash sour cabbage 2 times. Throw sauerkraut in a colander and drain off excess liquid. Peel the onions and carrots and cut them into small strips. The meat is washed, carefully removing the films. Next, the meat should be dried and cut into portions. Smoked meats, greens are finely crumbled.
Step 2
The meat must be fried on all sides until browning on a hot bottom of the dish. Chopped onions are added to the meat, after a few minutes, carrots and squeezed cabbage are added. After slightly browning the vegetables and meat, add all the cooked paprika, hot peppers, add smoked meats and pour water. The broth should be about 1-1.5 cm higher than the meat. After that, let the Hungarian goulash stew for 20-30 minutes.
Step 3
Sour cream is mixed with flour and added to the goulash 10 minutes until the dish is fully cooked. Sprinkle with herbs, grated garlic on top, if desired. Segedin goulash is served with dumplings, rice or any other starchy side dish. Bon Appetit!
