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Hello, I hope you are having an incredible day today. Today, we’re going to make a special dish, segedinsky goulash – segedinský guláš. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Segedin goulash (Segedinský guláš) is a popular Slovak stew made of pork and sauerkraut. It’s served with a special bread-sized steamed dumpling. The dish is called Segedin goulash (Segedinský guláš) and it’s a stew consisting of pork and sauerkraut.
Segedinsky Goulash – Segedinský Guláš is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Segedinsky Goulash – Segedinský Guláš is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook segedinsky goulash – segedinský guláš using 13 ingredients and 7 steps. Here is how you can achieve it.
Preparation To Make of Segedinsky Goulash – Segedinský Guláš:
- Get 2 Onions, finely chopped
- Take 2 cloves Garlic, minced
- Get 2 Tbsp Olive oil or butter
- Take 400-450 g Pork , cut into 3cm/1 in cubes
- Take 2 Tbsp Paprika powder
- Prepare 1/2 tsp Caraway seeds optional
- Take 1 Bay leaf
- Prepare 400 g Sauerkraut, drained
- Get to taste Salt & pepper
- Make ready 2 small Potatoes, cut into chunks (optional)
- Prepare 1-2 cups Stock or as needed
- Get 180 ml Heavy cream (30% fat) or sour cream, you can add less if you like.
- Make ready 1 Tbsp Flour
So savory and one of my most favorite dishes on the planet. Segedínský Guláš also known as Székely Gulyás or Szegediner Gulasch is a pork goulash that’s simmered together with sauerkraut, onions and peppers until it’s fall apart tender. Szegedin goulash, cuyo nombre proviene de la ciudad húngara Szeged, es el plato típico en Europa central, sobre todo en Hungría, Eslovaquia, Chequia. Another very tasty meal “stolen” from Hungarian Cousine is Segedin Goulash (Segedínsky guláš).
Guide To Make Segedinsky Goulash – Segedinský Guláš:
- Chop sauerkraut into smaller pieces if not already cut. In your cooking pot, heat oil on medium and fry onions for about 10 minutes.
- Add cut up pork and cook until brown.
- When juices start to come out, season with salt and pepper, and stir in the paprika (and caraway if using), but be careful not to burn the paprika!
- Add sauerkraut, potatoes (if using) and bay leaf.
- Add enough water or stock to just cover the ingredients in the pot. If using water, crush one bouillon cube and stir into the soup. Bring to a boil and reduce heat to a simmer. Cover pot with lid and cook for about 30 minutes, stirring occasionally.
- In a separate bowl, mix 1 Tbsp flour (or cornstarch) with the cream and pour into the soup.
- Lightly stir and simmer another 10-15 minutes. Adjust salt & pepper to taste and serve into bowls. This dish is usually served with bread, potato dumplings, or sometimes even cooked rice like curry!
A dish you’ll find in most Slovak restaurants, usually served with dumplings. Máte už recept vyzkoušený? Řekněte nám, jak vám chutnalo. Říká se Szegedínský guláš a pořád se tam dává kyselý zelí. Ale maďarští patevci,kdyžpřipravovali jídlo,žádné nakládané zelí neměli. Segedínský guláš, lidově někdy zkracováno na segedín, je jeden ze známých druhů gulášů. Název se odvozuje pravděpodobně z maďarského Székely gulyás (sikulský guláš).
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