Hungarian Szeged Goulash Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Lean bacon, cut into 1/2-inch pieces
2 lbs: Boneless pork, trimmed of fat, - and cut into 1-inch cubes
1 large: Red onion, chopped coarsely
2 large: Garlic cloves, minced
2 tbsp: Flour,
2 tbsp: Sweet Hungarian paprika,
2 tsp: Caraway seed,
1 tbsp: Chopped fresh sage,
2 tsp: Chopped fresh rosemary,
1 tbsp: Chopped fresh sweet marjoram OR- mild oregano,
2 tsp: Chopped fresh thyme,
1 tsp: Salt,
1/2 tsp: Freshly ground black pepper,
2 cup: Apple juice or cider*,
2 lbs: Sauerkraut, drained & rinsed
2: Tart apples (or more), cored and sliced
1 cup: Sour cream,
Red potatoes or spaetzle or- egg noodles,
TO GARNISH
Chopped fresh dill & parsley,
Directions:
*NOTE: Frozen apple juice concentrate, diluted with 2 parts water
instead of 3, may be substituted for apple juice or cider In a large,
deep roasting pan or Dutch oven, saute bacon until crisp. Remove with
a slotted spoon and set aside. Remove with a slotted spoon and set
aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes
gradually, stirring to brown on all sides. Stir in onion and garlic,
and cook until onion softens. Sprinkle flour, paprika, and seasonings
over vegetables and meat and stir to combine, letting mixture brown
slightly. Add apple juice and sauerkraut; mix well. Reduce heat,
cover, and cook about 45 minutes, or until meat is tender. Stir
occasionally and add additional apple juice or water if needed.
During the last 10 minutes of cooking, stir in apples and simmer,
covered, until apples are just tender. Do not overcook. Dish can
easily be prepared ahead up to this point and then reheated. When
ready to serve, stir in sour cream, adding a small amount of liquid
if meat mixture is too dry. There should be plenty of sauce. Heat
through but do not boil. Serve with steamed (diced or sliced) red
potatoes, spaetzle or noodles (tossed in a small amount of melted
butter to moisten). Garnish with dill, parsley, and reserved bacon,
broken into pieces.
Source from luhu.jp
instead of 3, may be substituted for apple juice or cider In a large,
deep roasting pan or Dutch oven, saute bacon until crisp. Remove with
a slotted spoon and set aside. Remove with a slotted spoon and set
aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes
gradually, stirring to brown on all sides. Stir in onion and garlic,
and cook until onion softens. Sprinkle flour, paprika, and seasonings
over vegetables and meat and stir to combine, letting mixture brown
slightly. Add apple juice and sauerkraut; mix well. Reduce heat,
cover, and cook about 45 minutes, or until meat is tender. Stir
occasionally and add additional apple juice or water if needed.
During the last 10 minutes of cooking, stir in apples and simmer,
covered, until apples are just tender. Do not overcook. Dish can
easily be prepared ahead up to this point and then reheated. When
ready to serve, stir in sour cream, adding a small amount of liquid
if meat mixture is too dry. There should be plenty of sauce. Heat
through but do not boil. Serve with steamed (diced or sliced) red
potatoes, spaetzle or noodles (tossed in a small amount of melted
butter to moisten). Garnish with dill, parsley, and reserved bacon,
broken into pieces.
Source from luhu.jp