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Szegedin Goulash

    

Excellent classic recipe of Hungarian cuisine. Serve with steamed dumpling.

Cook

No. of servings

6

Ready in

60 min.

Difficulty

low

 

Categories:    

 

all-purpose flour / plain flour1tbsp1tablespoon
crushed cumin0.5tsp½teaspoon
ground black pepper0.5tsp½teaspoon
ground red paprika1tsp1teaspoon
onion7oz200grams
pork shoulder1.1lb500grams
salt1tsp1teaspoon
sauerkraut- finely chopped cabbage (fermented)2.2lb1000grams
semi skimmed milk 1,5%1.7cup400milliliters
sunflower oil1.25tbsp20milliliters
sweet cream for cooking¾cup200milliliters
water1.3cup300milliliters

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.

Meat preparation

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.

Sour cream - milk thickening paste

Bon appetit!

 

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