The Szegediner Gulasch comes originally from Hungary and is named after the writer and poet Josef Szekely (1825-1895). In Hungarian it is called Szekely Gulasch. It has become a very popular Gulasch (goulash) recipe in Germany and the combination of stew and Sauerkraut is delicious. The recipe went from Hungary to Austria and then ended up in Germany. It is rather a dish for the winter months because of the Sauerkraut but I would make it at any time because it tastes excellent. Happy Cooking!
Ingredients Szegediner Gulasch
500 g beef stew and 500 g pork stew
500 g or 2 big cans, jars German Sauerkraut (or 4 small ones)
3-4 tbsp sunflower oil or clarified butter
2 medium size onions
1 glass dry red wine (optional)
3 tbsp tomato paste
caraway seeds to taste
3 tbsp Hungarian paprika powder and 3 tbsp Paprika powder semi-hot or spicy chili pepper (depending on your taste)
salt, pepper to taste
2 tsp potato starch (or cornstarch, organic)
750 ml water
Cooking Instructions Szegediner Gulasch
- Cut meat in cubes (if not already cut).
- In a bowl mix the meat with the paprika spices, salt and pepper; add oil, mix very well and keep cool for 2 hours.
- Heat oil or clarified butter in a big skillet, then fry the meat in portions (not at once).
- Cut onions in half then slice them. Add onions to the meat. Add some more Hungarian paprika powder and add the red wine, then tomato paste.
- Add the water an let simmer for 1 hour, then add the drained Sauerkraut.
- Let simmer for another 30 min or until meat is tender.
- Mix potato starch in some warm water, add to gravy to thicken it.
Serve with some sour cream on top and Bohemian Dumplings or boiled potatoes.