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Szeged goulash: the best recipe
Ingredients
For
4
portions
Vegetable onion
(approx. 300 g)
red pepper
yellow pepper
can
cans
sauerkraut
(580 ml capacity each)
G
G
Beef goulash
G
G
Pork goulash
Salt
tl
tl
sweet paprika powder
tl
tl
rose-hot paprika powder
tl
tl
Caraway seeds
(ground)
pepper
tl
tl
oregano
(dried)
ml
ml
whipped cream
ml
ml
Vegetable broth
tl
tl
Tomato paste
El
El
flat-leaf parsley
(chopped)
preparation
Finely dice the vegetable onions. Clean the peppers and dice them into approx. 1 cm pieces. Drain and rinse the sauerkraut. Mix everything with the meat in a large bowl. Mix with 2 teaspoons salt, 1 teaspoon each sweet and hot paprika powder, 1 teaspoon caraway, pepper and oregano. Place in a roasting pan (approx. 30 cm Ø). Preheat the oven to 190 degrees (fan oven not recommended).
Bring the cream, broth and tomato paste to the boil. Season with salt and pepper. Pour over the goulash mixture. Cover and cook in the hot oven on the lowest rack for 2 hours. Stir occasionally and cook uncovered for the last 30 minutes. If necessary, season the goulash with salt, pepper, paprika powder and caraway. Serve sprinkled with parsley. Sour cream goes well with it.
© Ali Salehi
What is Szeged goulash?
What goes well with Szeged goulash?
Popular side dishes are potatoes, spaetzle, pasta, dumplings or bread.
Where does Szeged goulash come from?
Contrary to what the name suggests, goulash does not come from the Hungarian city of Szeged, but does come from Hungary. The name is said to come from the name of the Hungarian writer and poet József Székely, who gave the inspiration for this soup.
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