Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, segedinsky goulash - segedinský guláš. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Několik desítek receptů na segedínský guláš v klasických i neotřelých moderních úpravách. Součástí každého receptu je také tabulka výživových hodnot. Jeden z klasických a léty prověřených receptů.
Segedinsky Goulash - Segedinský Guláš is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Segedinsky Goulash - Segedinský Guláš is something which I’ve loved my whole life.
To begin with this particular 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 cook that.
The ingredients needed to make Segedinsky Goulash - Segedinský Guláš:
- Take 2 Onions, finely chopped
- Make ready 2 cloves Garlic, minced
- Take 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
- Make ready 1 Bay leaf
- Make ready 400 g Sauerkraut, drained
- Take to taste Salt & pepper
- Get 2 small Potatoes, cut into chunks (optional)
- Take 1-2 cups Stock or as needed
- Make ready 180 ml Heavy cream (30% fat) or sour cream, you can add less if you like.
- Prepare 1 Tbsp Flour
Instructions 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!
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