Szegedin Goulash Recipes

Steps:

• Cut the pork into 1 inch cubes.
• Heat the oil in a skillet.
• Fry the diced onion until transparent.
• Add the water and paprika.
• Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.
• Drain the sauerkraut and combine into the skillet, adding more paprika if desired.
• Simmer for about 15 minutes.
• Mix the flour into the sour cream, and then add to the goulash.
• Stir well, bring to a boil once, then serve!

Steps:

• Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
• Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
• Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
• Brown the flour in lard, stirring well, and add to meat with remaining water.
• Allow to simmer for 5 minutes.
• Add sour cream and the remaining sauerkraut.
• Bring to a boil, then remove from heat and serve.

Steps:

• Heat 1/2 tablespoon of the oil in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden and caramelized, 10 to 12 minutes.
• Heat the remaining 2 1/2 tablespoons canola oil in a large Dutch oven over medium-high heat and saute the stewing meat until nicely browned. Add the caramelized onions, garlic and caraway seeds. Cook for 1 minute, and then add the paprika, Montreal steak seasoning, onion powder, cayenne powder, salt and pepper. Add the green and red peppers, stir and saute until fragrant, about 2 more minutes.
• Add the tomato puree and tomato paste and stir. Add the vegetable broth and 1/2 cup water, plus more if needed, and deglaze the Dutch oven, making sure to loosen anything stuck to the bottom of the pot.
• Bring to a low simmer and cook, stirring occasionally, until the meat is very tender, about 90 minutes. Serve over Spaetzle, egg noodles or dumplings.

Steps:

• Sprinkle pork with salt and pepper. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat to a 4- or 5-qt. slow cooker. In the same skillet, melt butter over medium-high heat. Add onion; cook and stir until tender, 6-8 minutes. Add garlic and paprika; cook 1 minute longer. Pour over meat. Add , sauerkraut and water., Cook, covered, on low until pork is tender, 3-4 hours. Stir in sour cream; sprinkle with poppy seeds. Serve with noodles.