This delicious specialty comes from Hungary but not – as many people think – from the Hungarian city of Szeged. The name of this goulash (stew) is derived (error) of the original version – Hungarian Szekelygulyás (goulash of Szekely), which is a dish of sauerkraut contains many variations.
Preparation time 15 minutes .. Stew 50 minutes
INGREDIENTS .. 4-6 pers
- 800 g pork shoulder or meat for stew
- 2 onions, gesneden in blokjediced
- 2 2 cloves garlic, pureed
- 1 kg pickled cabbage, chopped
- 50 g fat
- 200 g sour cream
- 1 leaf bay
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- salt & pepper
Clean the onions and cut them in no small cubes. Fry until translucent on the fat, add the meat and fry until brown. Add the paprika, chopped sauerkraut with water from the sauerkraut. Season with bay leaf, salt and cumin and pour a little water. Finally, add the crushed garlic and fry until the meat is tender. Mix finally a look of sour cream and let everything simmer. If necessary, add another to taste with salt and pepper.
Serve with dumpling →, boiled or mashed potatoes.