Since I managed to perfect this recipe, Szeged goulash I do it at least once a week. I also like to serve it when I have guests because it is delicious and very filling. Especially in autumn and winter, it is an excellent option for a main course.
The combination of meat with ingredients such as sauerkraut or sour cream is a guarantee of unique taste – this goulash is praised by everyone, even the most demanding people.
- 750 g pork shoulder,
- 120 g bacon,
- 750 ml beef broth,
- 300 g of sauerkraut,
- 150 ml sour cream,
- 3 onions,
- 1 clove of garlic,
- 1 tablespoon of pork lard,
- 1 teaspoon of ground cumin seeds,
- 1 tablespoon of sweet pepper,
- 1 tablespoon of wheat flour,
- 1 teaspoon of salt.
Cut the pork shoulder into medium-sized pieces, approximately 2.5 cm in length, and cut the bacon into very small cubes. Peel and finely chop the onions, and drain the excess liquid from the sauerkraut without rinsing it.
Chop it finely.
Melt half of the lard in a pot with a thick bottom. Add the bacon and fry for 3-5 minutes, stirring occasionally. Spoon the cracklings out with a slotted spoon and set them aside.
Add the rest of the lard and cumin. Mix, then add the onion and fry until lightly browned.
Increase the heat and add the spatula. Fry it for 3 minutes, stirring frequently. Then sprinkle it with paprika and pressed garlic. Continue cooking for another minute.
Sprinkle with flour and fry for another minute, stirring thoroughly. Season the meat with salt and pour the broth into the pot – so that it completely covers the shoulder. Bring to a boil, reduce heat to minimum, cover with a lid and simmer for about 30 minutes.
Add fried bacon and sauerkraut. Cook for another 30 minutes until the meat is tender.
Finally, add the cream and immediately remove the dish from the heat. Do not boil further.
Mix the Szeged goulash well and serve warm, preferably with fresh bread, potatoes or groats.
Source: Terazgotuje.pl
