Comments on
Segedinsky Goulash - Segedinský Guláš
Adhiaty Ariefianie @arie_1907
Hello.. Does the taste have difference if the pork changed into beef? Because i don't consume pork.
Felice @morinoko
Hi there. Well, I've never tried it with beef, but beef sounds like it would still taste good. It will not taste exactly the same though. I bet this would be good with chicken thighs too (breast meat would probably dry out).
Olie Preen @cook_15232605
2 pieces of onion
salt
3 tablespoons of lard
1 tablespoon of smooth flour
1 tablespoon of pepper ground
1 cup sour cream(optional)
500 g of sauerkraut
1 teaspoon of caraway seeds
500 g pork shoulder
Rinse the meat, dry it and chop it into cubes. Cut the onion and sautee .Stir in pepper, let it dissolve, mix it, add meat , salt it and cook it until it drops the juice. Add the caraway, pour it in water and simmer for 15 minutes from the start of boiling in a pressure cooker. Then cover the lid with water to reduce the pressure, add rinsed sauerkraut , add a little water, close the lid and cook for about 20 minutes. Make a rue. Add to gulash but cooled not hot. cook for an extra 20 min.
Serve with bread dumplings
salt
3 tablespoons of lard
1 tablespoon of smooth flour
1 tablespoon of pepper ground
1 cup sour cream(optional)
500 g of sauerkraut
1 teaspoon of caraway seeds
500 g pork shoulder
Rinse the meat, dry it and chop it into cubes. Cut the onion and sautee .Stir in pepper, let it dissolve, mix it, add meat , salt it and cook it until it drops the juice. Add the caraway, pour it in water and simmer for 15 minutes from the start of boiling in a pressure cooker. Then cover the lid with water to reduce the pressure, add rinsed sauerkraut , add a little water, close the lid and cook for about 20 minutes. Make a rue. Add to gulash but cooled not hot. cook for an extra 20 min.
Serve with bread dumplings
Ken Babinchak @Slovakenny54
My mother used to make this regularly for my father. She was Slovak/Hungarian my father a proud Canadian/Slovak. 14% sour cream for sure. I learned a lot of cooking from her and my grandmother.
