This goulash recipe uses two types of Hungarian paprika, sweet and sharp, to achieve a mildly spicy stew. Adding sauerkraut and onions stretches the meat and tastes great. Szegediner goulash is a regular German potluck item.
Makes 8 one-cup servings of goulash.
- 1 lb. beef stew meat
- 1 lb. pork meat
- 3 T. Hungarian paprika "edelsüβ" or sweet
- 1-2 T. Hungarian paprika "rosenscharf" or sharp (hot)
- 1-2 T. oil
- 1 tsp. salt
- Freshly ground pepper
- 1 lb. onions
- 1 clove garlic
- 1/2 c. red wine
- 1 c. water
- 2, 15 oz. cans of sauerkraut, rinsed and drained or equivalent amount of bagged sauerkraut
- 1 T. flour mixed in 3 T. water (optional)
- Sour cream or crème fraiche (optional)
Prepare the meat by cutting into bite size pieces and removing all hard fat or sinew. Toss the pieces with 2 tablespoons sweet Hungarian paprika, 2 teaspoons sharp Hungarian paprika, 1 tablespoon oil and 1 teaspoon salt. Add black pepper to taste and let it marinate for 15 minutes to 1 hour or more.
Cut onions into half rings and chop garlic.
Heat 1 tablespoon oil in a skillet (or none, if non-stick is used), add meat and brown on all sides. Add onion and brown for 3 minutes. Add the rest of the paprika to taste (sharp paprika can make the stew fairly hot, so be careful). Mix in garlic, red wine and water. Cook for 2 hours, or until meat is tender.
Add sauerkraut and cook for 30 minutes.
Serve with boiled potatoes or noodles.
Optional: Add the slurry of flour and water and bring to a boil to thicken sauce. Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side.
Tip: Buy both kinds of paprika at The Spice House in Chicago or Buy Direct from Amazon.
