The Szegediner Goulash comes originally from Hungary and is named after the writer and poet Josef Szekely (1825-1895). In Hungarian it is called Szekely Gulasch. It has become a very popular Gulasch recipe in Germany and the combination of beef/pork stew and Sauerkraut is delicious. The recipe went from Hungary to Austria and then reached Germany as well. It is rather a dish for the winter months because of the Sauerkraut but you can make it at any time because it tastes excellent. Serve with boiled potatoes or dumplings. Enjoy this meal. Happy Cooking!
500 g beef stew and 500 g pork stew
3-4 tbsp sunflower oil or clarified butter
500 g or 2 big cans, jars German Sauerkraut (or 4 small ones)
2 medium size onions
1 glass dry red wine (optional)
3 tbsp tomato paste
caraway seeds to taste (if you don’t like caraway seeds, just don’t use them)
3 tbsp Hungarian paprika powder and 3 tbsp Paprika powder semi-hot or spicy chili pepper (depending on your taste)
salt, pepper to taste
2 tsp potato starch (or cornstarch, organic)
750 ml water
– Cut meat in cubes (if not already cut).
– In a bowl mix the meat with the paprika spices, salt and pepper; add oil, mix very well and keep cool for 2 hours.
– Heat oil or clarified butter in a big skillet, then fry the meat in portions (not at once).
– Cut onions in half then slice them. Add onions to the meat. Add some more Hungarian paprika powder and add the red wine, then tomato paste.
– Add the water, let simmer for 1 hour, then add the drained Sauerkraut.
– Let simmer for another 30 min or until meat is tender.
– Mix potato starch in some warm water, add to gravy to thicken it.
Serve with some sour cream on top and Bohemian Dumplings or mashed and/or boiled potatoes.