Szeged Goulash – Szekelygulyas – Hungary

Preparation time: 15 min, cooking time: 1 1/2 hours.

Kitchen utensils required: large saucepan with lid.

Preparation: Remove skins, tendons and fat from the meat and cut into cubes of equal size. Remove the skin from the onions and cut them into slices. Cook the beef broth according to the instructions.

This is how it is done: let the dripping melt in the saucepan and roast the onion slices in it, stirring continuously, until golden brown. Add the meat cubes, sauerkraut, paprika, caraway seeds and beef broth to the onions, mix well and steam for 1 1/2 hours with the lid closed. Drain the cooking liquid from the meat and cabbage, stir with the sour whipped cream and fold into the goulash again. Heat everything up again at a low temperature and let it simmer.

Serve with boiled potatoes or mashed potatoes.

Our advice: If you freeze the goulash, add the sour cream only after reheating.

Feinschmecker’s big basic cookbook, Gu, 1973

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