Szegedin Goulash
Szegedin goulash is a variety of goulash that adds sauerkraut and sour cream to the traditional ingredients. Most people believe that the name "Szegedin Goulash" derives from Szeged, a town in Hungary. But in fact, the Hungarian name "Székély goulash" comes from Jozsef Székély, a Hungarian journalist and poet who lived from 1825 to 1895. The recipe here originates from the original contributor's mother-in-law, with slight modifications. The original contributor noted the following anecdote:"As my mother-in-law was a dedicated and very good cook, both her friends - she was a
Source and licence
"Szegedin Goulash" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Szegedin_Goulash, revision 4512108), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Szegedin_Goulash&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4512108
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Hungary. Associated with Hungary by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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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
Method
- 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.