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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
PREPARATION
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.
Hi, just would like to point out, that it is better to use caraway seeds instead of cumin. I know the spices look very similar, but i think cumin gives it bit odd flavour. and also originally caraway seeds are used for this recipe.
Vdaka Lucka, a vitaj na Povvi! Napad sa mi pozdava- vyskusam 🙂
Ja som kedysi tiez namiesto rasce pouzivala cumin a nikdy to nebolo ono… Kym som neprisla na to, ze rasca je vlastne nieco ine ako cumin 🙂