Szegediner Gulasch (Székelykáposzta / Székelygulyás)

Szegediner Gulasch

Szegediner Gulasch


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Szegediner Gulasch  ( Krautgulasch) is a pork goulash (gulasch) prepared with sauerkraut and sour cream. It probably originated in the Austrian/ Vienna cuisine. (Pork is not typically used for goulash in classic Hungarian cuisine).
The Austrian/German name Szegediner Gulasch is probably misleading since the Hungarian name for the (Austrian) dish does not connect to the city of Szeged, but rather to the Hungarian writer  József Székely, who wrote favorable about this Viennese dish.
In Vienna, Szegediner Gulasch is usually served with serviettenknoedel, potatoes or rustic bread.
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Bon Appétit !   Life is Good !
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Click here for more  Goulash  on  ChefsOpinion
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Szegediner Gulasch

Szegediner Gulasch

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Szegediner Gulasch

Szegediner Gulasch

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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7 comments

  1. Aaaah – Gemütlichkeit! I was beginning to think that, living in a subtropical climate of strange, non-european vegetables, shrimps (not forgetting the final “s”) and kosher salt (which I have never seen anywhere for sale) you had forgotten your European roots! Thank goodness you have not – although it would be nice to have ingredients measured by weight rather than by volume….. How much is a “cup”? With a pound of pork, for example, would a “cup” of paprika be an espresso demitasse, a pint mug or where in between? Mixing the measuring methods makes it harder to get the proportions right, and runs the risk of ruining the dish if they are wrong. Just a thought, and not a criticism – far from it!

    Liked by 1 person

    1. Hi Peter,
      I am living since many years in the US, so using cups and ounces comes naturally 🙂 However, this should not be a problem nowadays since online converters are a dime a dozen. Also, I only use measurements because some of my posts are re-posted on other sites where they use measurements. Most of my followers are professional chefs or enthusiastic hobby cooks who don’t need measurements and use recipes as they are intended in savory dishes- as guidelines 🙂
      Cheers !
      Life is Good !

      Like

  2. Very nice post! Don’t see enough Germanic food recipes and history out there these days. I learned my Goulash spice from a German Chef by making a paste with Caraway, Bay leaves, Garlic, Lemon zest and Hungarian paprika. It gives the dish a very unique flavor profile.

    Liked by 1 person

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