Szegedin Goulash

Name: Szegedin Goulash
Total time: 100 min
Yield: 4 servings
Ingredients: 100 g lard; 600 g pork shoulder, cut into bite-sized cubes; 1 large onion, finely chopped; 1–2 tbsp tomato purée; 1½ tsp paprika; Water or beef stock; 2 bay leaves; 1–2 garlic cloves, minced; Salt; Freshly-ground pepper; 700 g sauerkraut; 125 ml sour cream

Szegedin goulash is a variety of goulash that adds sauerkraut and sour cream to the traditional ingredients.

100 min · serves 4

Ingredients

100 g lard
600 g pork shoulder, cut into bite-sized cubes
1 large onion, finely chopped
1–2 tbsp tomato purée
1½ tsp paprika
Water or beef stock
2 bay leaves
1–2 garlic cloves, minced
Salt
Freshly-ground pepper
700 g sauerkraut
125 ml sour cream

Steps

Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate.
Put the finely chopped onions into the casserole and fry until they become golden brown.
Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes.
Add the sauerkraut, and cook for another 40 minutes.
Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates.

More recipes with shortening, pork, onion, tomato paste, paprika, bay leaves, garlic or sour cream

Adapted from “Szegedin Goulash” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.