Szeged Goulash
Szeged goulash is a traditional dish of Czech cuisine that combines tender pieces of pork with sauerkraut in a delicious creamy sauce. This recipe is perfect for a family lunch or dinner when you’re craving something traditional and hearty.
Recipe for traditional Szeged goulash
Ingredients
💡
4 servings
Nutrition Values
- Hodnoty platí pro cca 2 porce (pouze orientační)
- Energy: 3,600 kJ / 860 kcal
- Protein: 40 g
- Fats: 50 g
- Fiber: 8 g
- Cholesterol: 120 mg
- Sodium: 2,200 mg
- Salt: 4.4 g
- Carbohydrates: 50 g
- Calcium: 180 mg
- Iron: 6 mg
Preparation of Segedin Goulash
- 1 Prepare the onion and garlic: Finely chop the onion and mince the garlic. Heat 2 tablespoons of oil in a pan, add the onion, and sauté until golden. Then, add the garlic and let it release its aroma briefly.
- 2 Add the meat: Add diced pork to the pan. Sauté until the meat is browned and sealed. Then, add 2 tablespoons of sweet paprika, 1 teaspoon of ground cumin, and 1 teaspoon of whole cumin. Mix everything well and let it roast briefly.
- 3 Cook with sauerkraut: Add 500 g of sauerkraut (you can squeeze out excess juice) and pour in 500 ml of meat broth. Bring to a boil, then reduce the heat. Let the goulash simmer over low heat until the meat is tender, approximately 1–1.5 hours.
- 4 Thicken the goulash: In a small bowl, mix 2 tablespoons of all-purpose flour with 200 ml of sour cream and stir until smooth. Add this mixture to the goulash, stir well, and let it cook for another 10 minutes until thickened.
- 5 Season and serve: Season the Segedin goulash with salt and pepper as needed. Serve with dumplings or bread, and garnish with fresh herbs if desired.
Vybavte svou kuchyni surovinami běžnými, ale také takovými, které neseženete v běžných kamenných obchodech a které perfektně obohatí Vaše pokrmy.
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