Szeged Goulash
by jakubPorkEveryday
Prep
20 min
Cook
90 min
Servings
10
Ingredients
- 600g - 800g pork shoulder or neck
- 2 large onions
- 2 tbsp lard or oil
- 2 tsp sweet ground paprika
- 1/2 tsp hot paprika (optional)
- 500–700 g sauerkraut
- 2 bay leaves
- 200 ml cream
- 1 tbsp all-purpose flour
- salt
- black pepper
- water or broth as needed
Instructions
Finely chop the onion and slowly fry it in lard until golden.
Add the diced meat and brown it on all sides.
Remove the pot from the heat, add the ground paprika and stir quickly so the paprika doesn't turn bitter.
Add caraway seeds, bay leaves, salt, pepper, and pour in water so the meat is almost submerged.
Simmer covered for approximately 60–90 minutes until the meat is tender.
If the sauerkraut is too sour, rinse it. Add it to the meat and cook for another 20–30 minutes.
Mix the cream with the flour and a little hot goulash juice. Then pour it into the pot and stir well.
Cook for another 10 minutes for the sauce to thicken and the flour taste to disappear.