Szegedin Goulash (Székely Gulyás)

Name: Szegedin Goulash (Székely Gulyás)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 10 min
Ingredients: 4 slices thick-cut bacon (,diced); 1 large yellow onion (,finely chopped); 1 green bell pepper (,seeded and finely chopped); 2 cloves garlic (,minced); 1 large tomato (,finely diced); 1½ pounds pork (e.g. shoulder) (,trimmed of fat and cut into ½ inch pieces); 4 tablespoons quality imported sweet Hungarian paprika ((yes, that's TABLEspoons!)); 1½ teaspoons salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon caraway seeds (,coarsely crushed); 1 bay leaf; Water; 1 cup packed drained real German sauerkraut; How to Make Sauerkraut ((click link for recipe tutorial)); Sour cream for serving

4.6

(15)

www.daringgourmet.com

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Prep Time: 15 minutes

Cook Time: 120 minutes

Total: 130 minutes

Servings: 4

Cost: $8.72 /serving

Author : Kimberly Killebrew

goulash szegedin goulash

Instructions

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Step 1

In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.

Step 2

Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 2 minutes. Add salt to taste.

Step 3

Serve with a dollop of sour cream and swirl it in the soup before eating. Serve with crusty bread, Homemade Spätzle and/or a leafy green or cucumber salad. This goulash is even better the next day.

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