Wednesday, 11 February 2009

Szegedin Goulash

This is traditionally made with stewing pork, but with a freezer full of beef it seemed more practical to make a beef goulash. Still very delicious; still rather rich. I used a low fat sour cream and thought it was a good idea, even though I prefer a full-fat sour cream for most purposes. Serve it over boiled potatoes, noodles or rice. I like a simple steamed fairly astringent dark green vegetable served with this to counterbalance the richness.

Like most stews, this is better made in advance and reheated at serving time. A day ahead is good, but even an hour or two to cool down and allow the meat to relax will improve the tenderness.

6 servings
2 hours 15 minutes - 15 minutes prep time

Szegedin Goulash
900 grams lean boneless stewing pork or beef
1 teaspoon salt
1/2 teaspoon black peppercorns, ground
3 or 4 slices fatty bacon
OR 3 tablespoons lard or bacon fat
3 medium onions
3 large cloves of garlic
3 tablespoons sweet Hungarian paprika
2 cups broth or water
2 to 3 cups drained sauerkraut
1 teaspoon caraway seeds
1 tablespoon flour
3/4 cup sour cream

Peel and dice the onions. Peel and mince the garlic. If using bacon, chop it finely.

Render the bacon in a large skillet, and brown the meat in the resulting fat (or just plonk the lard into the pan, if using. Actually, I used oil, being out of any of the previous.) I also browned half the meat at the time as otherwise the pan will be so crowded the meat will just steam. Season it with the salt and pepper.

Once the (second batch of) meat is on the way to being browned, add the chopped onions, and allow them to soften and brown as well. When nearly done, add the garlic and the paprika and cook for a minute or two longer. Put all of this in a large stew pot. Use the broth or water to deglaze the skillet, and add that to the stew pot as well. Cover the pot and simmer gently for about 45 minutes.

Add the sauerkraut, rinsed and drained if you think it is too strongly flavoured, or not if it isn't, and simmer for another 45 minutes to an hour. At this point, I think it best to let the goulash cool before proceeding.

To serve, add the caraway seeds and reheat the goulash. Once it is good and hot, reduce the heat. Mix the flour and sour cream well, removing all lumps. Stir it into the goulash, and as soon as it thickens, the goulash can be served. As ever, it should not boil once the sour cream goes in.


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Joanne said...

This looks great! I wonder if it could be made in a slow cooker. My roommate is getting me one for my birthday and it will make life so much easier.

Ferdzy said...

Joanne, I expect it could, although it really doesn't require very long cooking, so you should be careful about it. I have to admit, though, I've never really gotten into slow cookers.

Kevin said...

This goulash sounds good! I really like the sour cream and paprika combo.

toth said...

However the goulash sounds good here, but as I tasted the origin Hungarian one, I'd like to tell you that's even better- and totally different. That is rather a soup, full of meat (beef only!) potato, onion, and of course Hungarian (red) paprika. This never serves rice, even with sour cream, but noodles (little pieces of hand made pasta). Come to Hungary - especially to Szeged- and enyoj it!