Szegediner Gulasch Recipe with Variants Tips
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Grandma’s Szegediner Gulasch Recipe brings back good memories.
My grandmother prepared the hearty cabbage goulash with sauerkraut and pork.
This is how I know this classic dish of home cooking:
Sour cream definitely always has to be in the sauce.
When serving, put a little icing on top, then decorate with paprika and parsley. When finished, the cabbage stew is wonderful.
Discover a new favorite dish, cook your loved ones a great meal and enjoy it!
Table of Contents
1. Recipe Szegediner Gulasch
My following instructions with all three types of meat presented for easy cooking yourself.
I wish you every success and look forward to feedback via the comment function.
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 120 Min.
Simple guide to prepare cabbage goulash.
|100||g||onions (yellow or white onion)|
|1||tsp||Sunflower oil (or lard)|
|2||tbsp||paprika nobel sweet|
|800||g||meat from shoulder of pork (alternatively beef goulash or chicken breast)|
|500||g||Sauerkraut – Pickled Cabbage (Rinse with cold water in a sieve)|
|4||Pinches||black ground pepper|
|1||Piece||glove of garlic (finely diced)|
Peel the onion and chop finely.
Sweat the diced onions in a saucepan with oil or lard (grandma’s tip) until translucent.
Sprinkle in the sweet paprika and stir once.
Add the meat (for the exception of chicken, see item 3).
Goulash approach is usually prepared without tomato paste.
For a stronger taste you can add 1 tsp tomato paste.
Immediately deglaze with the broth, add the sauerkraut and stir.
Add finely chopped garlic.
Add the spices and cover the casserole over a moderate heat for 45-90 minutes, depending on the type of meat.
Add liquid as needed.
Peel potatoes, cut in half, boil in salted water.
Drain potatoes and toss in butter.
Refine with salt, pepper and freshly chopped parsley.
Prepare an accompaniment for serving.
Mix the cornstarch with a little water, bring to the boil, stir in the sour cream, let it simmer and thicken with the cornstarch to taste.
I always add a little starch water first, after boiling I can see whether the binding is sufficient.
Simmer for another 10 minutes to dissipate the starchy taste.
Season the stew with salt, pepper and cayenne pepper before serving.
Remove the bay leaf and serve with side dishes.
I wish you a good appetite!
2. Calories and Nutritional Values
Nutritional value calculation without side dishes:
3. Prepare Szegediner with Pork Meat
For the classic cabbage goulash you need pork shoulder meat.
Have the butcher prepare the meat for you and cut it into cubes of about 3 cm.
Cooking time with pork is 60-70 minutesPreparation tip from chef Thomas Sixt
4. Prepare Szegediner with Beef Meat
For the cabbage stew with beef you need meat from the calf (wad ham).
Meat from the topside is also excellent and lean.
Have the butcher cut the meat, approx. 3 cm cubes are ideal.
Cooking time with beef: About 2 hours.Preparation tip from chef Thomas Sixt
5. Prepare Szegediner with Chicken Meat
First prepare the Gujasch without meat.
If you are satisfied with the goulash juice and the consistency of the sauerkraut, add the chicken breast pieces cut into 3 cm cubes.
Stir the stew, bring to the boil and gently simmer until the poultry is done.
You can conjure up goulash with chicken on the table in about 45 minutes.Preparation tip from chef Thomas Sixt
6. Side Dishes for Szegediner Gulasch
Boiled potatoes or caraway potatoes or parsley potatoes are the first choice as side dishes,
7. More Cooking Tips
Comments, Cooking Questions and Answers
Below you can write to me directly.
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