Szegediner Gulasch

Szegediner Gulasch

>
>

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.
>
Bon Appétit !   Life is Good !
>
>
Click here for more Goulash on ChefsOpinion
>
>
>

Szegediner Gulasch

>
>
>

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

: for a small side-salat, dice 10 ea cherry tomatoes, 1 med size onion, 4 oz Austrian bergkaese, (Austrian mountain cheese) and 3 scallion stalks

: make a dressing of 1 tblsp raspberry vinegar, 2 tblsp walnut oil and kosher salt and cayenne pepper to taste

: add the dressing to the salad, mix well

: remove skin and bones from 1 ea pork butt

: cut meat and skin into large cubes

: saute 4 sliced large red onions in 2 tblsp pork fat until caramelized

: add 1 cup sweet paprika pwd, 1/2 tblsp chopped caraway seeds and 2 tblsp garlic paste

: add the meat, skin and bone, add 2 qt of water, kosher salt and cayenne pepper to taste

: simmer until meat is tender but NOT falling apart

: remove the bone (Bella’s Price)

: add 1 lb sauerkraut, simmer another 20 minutes

: remove gulash from heat, add 1 cup sour cream

: mix well, check/adjust seasoning

: add side of your choice to a serving plate (pasta, potatoes, dumplings, bread, etc), add goulash, top wit a dollop of sour cream, sprinkle with chopped parsley