Let's go the pot season! Part 1: Szeged goulash
As I've already mentioned, I'm a big fan of Autumn. Not only because of the pleasant temperatures (I'm more of the winter type) and the colorful leaves, but mainly because of the many hearty dishes in the form of casseroles, stews and soups. In the summer you usually nibble salad or lay something on the grill when it's nice. Whereby I never stay that way and also in May Chili con carne koche.
Now, in mid-November, we are going strong on the first Advent (14 days left ...), you can see his breath in the air, the gloves are already unpacked, the winter coat has been an integral part of the outfits for a few days now - so you can unpack the roasting pans, pots and casserole dishes and grab them
What I've always wanted to do myself, but somehow never did before, was due yesterday - a large portion of Szegediner goulash.
Is actually still someone like that that he likes to eat things that he did not like in the past?
Sauerkraut is such a typical example for me. Although my mother claims that I liked sauerkraut as a child, my memory tells me something completely different. And so this dish was not on my menu for about 2 decades.
Until last year, I ate Szegediner goulash for the first time in our canteen and have been eating regularly ever since.
Meanwhile, I could Put in sauerkraut and eat directly. Why do I never like that?
I'll catch up with it anyway and cooked my first Szegedin goulash myself yesterday. Delicious!
Here's the recipe to feed 2 good eaters:
Szegediner goulash - freely interpreted and with tips from our cook
75 g bacon, diced
400 g pork shoulder, diced directly from the butcher
3 medium onions, finely diced
1 clove garlic, pressed 1 teaspoon powder, sweet
1 can sauerkraut (385 g drained weight), with me organic
1/2 l meat broth (or 1 organic cattle bouillon cube on 1/2 l of water)
150 g sour cream
Caraway at will
Salt, pepper
Rape oil for frying
as a side dish: 4 medium potatoes
Put some rapeseed oil in a large saucepan and heat.
Whip the bacon with stirring, then place in a bowl.
Possibly. Add a little more oil, then sauté the goulash meat in 2 portions and set aside.
In the remaining fat, fry the onion cubes together with the garlic, dust with the paprika powder and roast briefly. Then add the sauerkraut from the tin and sauté briefly. Add bacon cubes and meat again and stir well. Pour the stock, close the pan and simmer gently over medium to low heat for about 1, 5 hours. Stir occasionally.
About 30 minutes before the end of cooking, peel and halve the potatoes and simmer in salted water or steamer.
Remove the goulash from the heat and add 3/4 of the sour cream Stir in, maybe season with salt and pepper.
Prepare potatoes with the goulash, add a dollop of sour cream and sprinkle with the caraway at will.
Bon appetit!
