Szegedin Goulash
Make authentic Szegedin Goulash! This classic Hungarian and Czech recipe features tender pork, sauerkraut, and a rich, creamy paprika sauce.
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Paper towel
Ingredients
- 1 LBboston pork butt (top pork shoulder) (boneless)
- salt
- pepper - ideally freshly ground
- 4 TBSP offrying oil (any kind) (adjust if needed, or lard)
- 2onion - peeled and finely chopped (medium size)
- ½ LB ofsauerkraut - drained, don't reserve liquid
- 4 TSP ofground paprika
- ¼ cup ofall-purpose flour
- 4 cups ofbeef broth/stock (or chicken broth/stock)
- 2bay leaves
- 1 TSP ofcaraway seeds - whole
- 3 cloves ofgarlic - peeled and grated (or pressed)
- 1 cup ofheavy cream
- ½ TSP ofsalt
- ½ TSP ofpepper - ground
- sour cream
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