Authentic Segedin Goulash
Patience is essential when cooking Segedin goulash. The meat is simmered slowly, allowing it to absorb the flavors of the broth, paprika, and spices.
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 1 3/4 lbs of Pork shoulder
- 0 of Vegetable oil
- 2 of Onion
- 2 cloves of Garlic
- of Salt
- of Black pepper
- 3 tbsp of Sweet paprika
- 6.3 cups of Pork broth
- 10 berries of Allspice
- 10 of Black pepper
- 3 of Bay leaves
- 10.6 oz of Sauerkraut
- 2 tbsp of All-Purpose Flour
- 3.4 fl oz of Heavy cream
- 4 tbsp of Sour cream
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