Szegediner Goulash
By Greg
Total Time: 0 min
Szegediner Goulash
This recipe is named after the Székely, a Transylvanian people. Simply delicious. Serves four people.
Recipe Details
Serves: 4 people
Difficulty: Easy
Created 13 April, 2004
Adjust Servings
Ingredients
Instructions
- Melt the fat in a heavy-based saucepan over medium heat. Fry the onion in the fat until it is transparent. Stir the sausage and pork in well, turn the heat to high and cook for 10 minutes, turning frequently, or until the meat is browned.
- Stir in the paprika and tomato purée. Mix well and add barely enough water to cover. Cook the mixture, tightly covered, over very low hear for 30 minutes.
- Add the sauerkraut and caraway seeds with the green pepper. Cover the pan again and simmer for 30 minutes. Taste and season with salt if necessary.
- Spoon the soured cream on top of the goulash and dust it with a little more paprika. Cook uncovered over low heat for another 15 minutes and serve.
