Szegediner Goulash Recipe
(Pork Stew w/ Sauerkraut)


This Szegediner Goulash recipe is another example of the strong Hungarian influence on German cuisine. The flavors of the pork, sauerkraut, paprika, and caraway compliment each other wonderfully, while the cream softens it all out to perfection.

Back in the days of the Kaisers, favorite dishes would move back and forth between cultures within the Austro-Hungarian Empire. Even after the empire was long gone, many of those favorite recipes stuck around. It is no wonder why this simple pork stew recipe has withstood the test of time. Not only is it very easy to prepare, but it also tastes great reheated day after day.



Ingredients:

1 lb Pork

1/2 lb Thick-cut Bacon

1 Large White Onion

1 Tbsp of Sweet Paprika

1 Cup of Vegetable Broth

1 16 oz can of Sauerkraut

1 tsp of Ground Caraway Seed

2 Tbsp of Tomato Paste

2 Bay Leaves

1/2 Cup of heavy Cream

Salt and Pepper to Taste

4 Tbsp Sour Cream



Instructions:

Wash Pork and cut into 1-inch cubes
Cut Bacon into 1/2-inch pieces
Peel and Dice Onion

Fry Bacon in a hot Stew Pot
Add Pork to Pot and seer on all sides
Add Onion and sauté until golden brown
Stir in Paprika
Pour in Broth

>Drain Sauerkraut and squeeze out excess liquid
Stir Sauerkraut, Caraway and Tomato Paste into Pot
Add Bay Leaves
Reduce Heat, Cover, and Simmer for 45 minutes, stirring frequently

Remove Bay Leaves
Stir in Heavy Cream
Salt and Pepper to Taste
Scoop serving onto Plate and top with a dollop of Sour Cream
Serve


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ZER GUT!!  Not rated yet
I have now made Szegediner Goulash twice. I fell upon your recipes about a month ago when I was searching for a new recipe using pork. As soon as I saw …

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