Szegedin Goulash
Photo: brele12, CC BY-SA 3.0
Szegedin goulash is a Hungarian pork stew built on sauerkraut and finished with sour cream. The sharp cabbage cuts through the richness of pork shoulder browned in lard, and the cream rounds the sauce into something tangy and smooth. Despite the name, it is credited to the journalist and poet Jozsef Székély rather than the town of Szeged. Serve it with boiled potatoes to soak up the paprika-red gravy.
Instructions
Melt the lard in a heavy pot over medium-high heat. Add the pork cubes and sauté for about 3 minutes, then lift them out onto a plate.
Put the chopped onion into the same pot and fry it until golden brown.
Stir in the tomato purée and paprika, then pour in a little water or stock. Return the pork to the pot with the bay leaves and garlic, add more water or stock, and season with salt and pepper.
Turn the heat down and cook for about 30 minutes, until the meat is beginning to soften.
Add the sauerkraut and cook for another 40 minutes. If you want to keep more of its vitamins, hold back one fifth of the sauerkraut and stir it in near the end.
Stir the sour cream through the goulash until it is evenly mixed. Serve on warm plates, with boiled potatoes alongside if you like.
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