How To make Hungarian Szeged Goulash
4 oz Lean bacon
-- cut into 1/2-inch pieces 2 lb Boneless pork
trimmed of fat, :
and cut into 1-inch cubes 1 lg Red onion; chopped coarsely
2 lg Garlic cloves; minced
2 tb Flour
2 tb Sweet Hungarian paprika
2 ts Caraway seed
1 tb Chopped fresh sage
2 ts Chopped fresh rosemary
1 tb Chopped fresh sweet marjoram
-OR- mild oregano 2 ts Chopped fresh thyme
1 ts Salt
1/2 ts Freshly ground black pepper
2 c Apple juice or cider*
2 lb Sauerkraut; drained & rinsed
2 Tart apples (or more)
-- cored and sliced 1 c Sour cream
Red potatoes or spaetzle -or- egg noodles TO GARNISH:
Chopped fresh dill & parsley *NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider In a large, deep roasting pan or Dutch oven, saute bacon until crisp. Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens. Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed. During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated. When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten). Garnish with dill, parsley, and reserved bacon, broken into pieces.
How To make Hungarian Szeged Goulash's Videos
HOW TO: Make Szegediner Gulasch
In this video i show you my way of cooking a traditional austrian Szegediner Gulasch...give it a try
Music by incompetech.com
Szeged Goulash - Creamy Sauerkraut Stew Recipe (Segedínský Guláš)
Segedínský guláš (stew from Szegedin) is apparently originally Hungarian, but the Hungarian Segedinsky gulash is a different stew, with peppers and no cream. This, then, is the Slovak version of Segedinsky gulash.
Some of you may be wondering about the probiotics. Yes, if you cook sauerkraut it will loose it’s beneficial bacterial activity, but this is a great way to introduce sauerkraut as a new taste to a somewhat unwilling audience.
This recipe is very adaptable. If you want it sweeter, cook more onions. If you like stews meat heavy, throw in more meat. Some recipes showed twice the amount of cream. So play with it as you will!
The stew is usually thickened with flour and served with sourdough dumplings. However, I also like it with Czech bread or rolls.
It is said that the next day is a better sauce. This is definitely true with this stew. The sauerkraut cools down much more by the next day and the flavours combine.
Music: Hurts So Good Blues from YouTube Free Audio Library
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Authentic Hungarian Instant Pot Goulash Soup Recipe
Allow me to show you how you can make the this delightful Hungarian Goulash soup in your Instant Pot. I will guide you step by step to create this heart warming dish.
Links if you need any of the harder to get ingredients:
Pride of Szeged Paprika, Sweet (Amazon US)
Goulash Paste (from Hungary, via Amazon US)
Please visit my blog for the full ingredients list
Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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Authentic Hungarian Sauerkraut and Pork Goulash Recipe (How to Make Pork Goulash) #ultragustibus
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Hungarian Goulash Is Trickier Than You'd Think | Food Secrets Ep. 18
Hungarians are proud of their delicious goulash. But many people have a completely wrong idea about the traditional dish. And besides that it is REALLY tricky to master it. Meet some experte in all things goulash and you will learn how to make the perfect one.
#goulash #hungarianfood #foodsecrets
Report: Hendrik Welling
Camera: Józef Havasi
Edit: Caro Haberland, Leonie Schließing, Klaudia Begic
Supervising Editor: Ruben Kalus
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