Szegedin Goulash


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


No. of servings


Ready in

60 min.






1. Meat preparation

onion 7 oz (200 g)  sunflower oil 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


salt 1 tsp  ground red paprika 1 tsp  crushed cumin ½ tsp  ground black pepper ½ tsp

When the meat shrinks, add spices and salt, blend it, pour in a water and steam under the lid for 45 minutes.


sauerkraut- finely chopped cabbage (fermented) 2.2 lb (1000 g)  water 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% 400 ml  sweet cream for cooking 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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