RCI-SP.003.0662.001
Szegedin Goulash
Austrian Cuisine Originally, goulash was a shepherd's stew of the Magyars, a people living in Eastern Europe, mainly in the Pannonian plains of Hungary. From there, it started its triumphal march into the world.
Prep35 min
Cook90 min
Total125 min
Servings4
Difficultyintermediate
Ingredients
- pork shoulder600 gcut into bite-sized cubes
- 700 g
- onion1 largefinely chopped
- 100 g
- 1 - 2 tbsp
- 1 1/2 tsp
- garlic cloves1 - 2 unitfinely chopped
- 2 unit
- 125 ml
- salt1 unitfreshly ground pepper
- water or beef stock1 unit
Method
1
Heat the lard in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the chopped onion and finely chopped garlic, and sauté until softened and fragrant, about 3-4 minutes.
2
Stir in the paprika and tomato purée, mixing well to combine and briefly cook the spices, about 1 minute, to release their flavor.
3
Add the cubed pork shoulder to the pot and brown the meat on all sides, stirring occasionally, about 5-7 minutes.
4
Add the sauerkraut and bay leaves to the pot, stirring to combine with the meat and aromatics.
5
Pour in the water or beef stock until the ingredients are just covered. Bring the mixture to a boil, then reduce the heat to low and simmer covered for about 20-25 minutes until the pork is very tender.
6
Remove the pot from heat and stir in the sour cream until fully incorporated and the sauce is smooth and creamy.
7
Taste and adjust seasoning with salt and freshly ground pepper as needed. Remove the bay leaves before serving.
8
Serve the goulash hot in bowls or plates, dividing the pork, sauerkraut, and creamy sauce equally among the servings.