Szegedin Goulash
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Excellent classic recipe of Hungarian cuisine. Serve with steamed dumpling.
recipe,photo-recipe,pork shoulder,sauerkraut- finely chopped cabbage (fermented),Pork,Hungarian cuisine
Pork
Hungarian cuisine
Ingredients
Ingredients
| all-purpose flour / plain flour | 1 | tbsp | 1 | tablespoon | |
| crushed cumin | 0.5 | tsp | ½ | teaspoon | |
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| ground red paprika | 1 | tsp | 1 | teaspoon | |
| onion | 7 | oz | 200 | grams | |
| pork shoulder | 1.1 | lb | 500 | grams | |
| salt | 1 | tsp | 1 | teaspoon | |
| sauerkraut- finely chopped cabbage (fermented) | 2.2 | lb | 1000 | grams | |
| semi skimmed milk 1,5% | 1.7 | cup | 400 | milliliters | |
| sunflower oil | 1.25 | tbsp | 20 | milliliters | |
| sweet cream for cooking | ¾ | cup | 200 | milliliters | |
| water | 1.3 | cup | 300 | milliliters |
Recipe
1. Meat preparation
onion 7 oz (200 g) • sunflower oil 1.25 tbsp (20 ml) • pork shoulder 1.1 lb (500 g)
Peel the onion, chop and saute in oil or lard. Wash the pork meat, cut into the cubes and add into the onion.
2.
salt 1 tsp • ground red paprika 1 tsp • crushed cumin 0.5 tsp • ground black pepper 0.5 tsp
When the meat shrinks, add spices and salt, blend it, pour in a water and steam under the lid for 45 minutes.
3.
sauerkraut- finely chopped cabbage (fermented) 2.2 lb (1000 g) • water 1.3 cup (300 ml)
Pour down a sour water from sauerkraut and add cabbage into the meat. Pour in a cold water. Blend all together and steam for another 15 minutes under the lid.
4. Sour cream - milk thickening paste
semi skimmed milk 1,5% 1.7 cup (400 ml) • sweet cream for cooking ¾ cup (200 ml) • all-purpose flour / plain flour 1 tbsp
Stir the sour cream and flour in milk. Pour mixture into the sauerkraut with meat, blend well and stirring constatnly let it bring to a boil.
Bon appetit!