How To make Hungarian Szeged Goulash
4 oz Lean bacon
-- cut into 1/2-inch pieces 2 lb Boneless pork
trimmed of fat, :
and cut into 1-inch cubes 1 lg Red onion; chopped coarsely
2 lg Garlic cloves; minced
2 tb Flour
2 tb Sweet Hungarian paprika
2 ts Caraway seed
1 tb Chopped fresh sage
2 ts Chopped fresh rosemary
1 tb Chopped fresh sweet marjoram
-OR- mild oregano 2 ts Chopped fresh thyme
1 ts Salt
1/2 ts Freshly ground black pepper
2 c Apple juice or cider*
2 lb Sauerkraut; drained & rinsed
2 Tart apples (or more)
-- cored and sliced 1 c Sour cream
Red potatoes or spaetzle -or- egg noodles TO GARNISH:
Chopped fresh dill & parsley *NOTE: Frozen apple juice concentrate, diluted with 2 parts water instead of 3, may be substituted for apple juice or cider In a large, deep roasting pan or Dutch oven, saute bacon until crisp. Remove with a slotted spoon and set aside. Remove with a slotted spoon and set aside, leaving 1 to 2 tablespoons of fat in the pan. Add pork cubes gradually, stirring to brown on all sides. Stir in onion and garlic, and cook until onion softens. Sprinkle flour, paprika, and seasonings over vegetables and meat and stir to combine, letting mixture brown slightly. Add apple juice and sauerkraut; mix well. Reduce heat, cover, and cook about 45 minutes, or until meat is tender. Stir occasionally and add additional apple juice or water if needed. During the last 10 minutes of cooking, stir in apples and simmer, covered, until apples are just tender. Do not overcook. Dish can easily be prepared ahead up to this point and then reheated. When ready to serve, stir in sour cream, adding a small amount of liquid if meat mixture is too dry. There should be plenty of sauce. Heat through but do not boil. Serve with steamed (diced or sliced) red potatoes, spaetzle or noodles (tossed in a small amount of melted butter to moisten). Garnish with dill, parsley, and reserved bacon, broken into pieces.
How To make Hungarian Szeged Goulash's Videos
Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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ORIGINAL HUNGARIAN GOULASH RECIPE
How to make hungarian goulash
500g beef
500g onion
3-4 cloves garlic
salt, pepper
20g sweet red pepper
5g chili
5g caraway seeds
5g marjoram
3g thyme
10g beef bouillon
100ml red wine
100ml tomato juice
40g tomato pasta
water
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Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
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Authentic Hungarian Goulash l Recipe Karoly Gundel 1954
Hungarian Goulash
Recipe Karoly Gundel. 1954. I made old recipe because it is still the best goulash you can ever make.
Ingredients
3 slices bacon or vegetable oil
2 lb beef
1 onion
1 lb potatoes
2 bell peppers
1 tomato
5 tbsp sweet paprika
2 garlic cloves
Salt/Pepper/Caraway Seeds
1 pack beef broth
Dough
1 cup flour
1 egg
Salt
Fry bacon to get fat of it, remove and add onion, cook until golden and add beef. Brown the meat, add paprika and 1 cup of beef broth, simmer on low-medium heat for 30 min. Add potatoes and more broth. Make pasta as shown on video, when potatoes almost ready add peppers, tomato and pasta. Cook 15 more minutes and remove from heat. Add garlic/salt/pepper and caraway seeds. Let goulash rest for 10 min and serve.
Goulash is not soup! Maintain the liquid (broth) during cooking!
#goulash #hungarian #beef #recipe #food #easy #delish #stew
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TRADITIONAL HUNGARIAN GOULASH
5 Traditional German Goulash Variations - Classic German Gulash
5 Traditional German Goulash Variations - Classic German Gulash
In this video I will be talking about traditional Goulash varities that are popular here in Germany. German Goulash is a meat steaw which is made either of beef or pork, depending on varity.
★ Food mentioned in this video ★
1. Klassisches Rindergulasch - German Beef Goulash
2. Wildgulasch - German Wild Game Goulash
3. Wurstgulasch - Sausage Goulash
4. Feuerfleisch - Spicy German Pork Goulash
5. Szegediner Gulasch - Pork Goulash with Sauerkraut and Bacon
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HOW TO: Make Szegediner Gulasch
In this video i show you my way of cooking a traditional austrian Szegediner Gulasch...give it a try
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How to make Czech Segedin goulash
Today I've made my all time favourite Segedin goulash! I just love the taste of it! It's very easy to make so don't be afraid and try it too :)
Ingredients:
3 tablespoons of lard
3 finely chopped onions
1 teaspoon of caraway seeds
700g pork shoulder cut into cubes
3 cloves of garlic
2 tablespoons of plain flour
2 tablespoons of ground sweet paprika (you can also use a spicy version if you like ;)
1 litre of beef stock
3 bay leaves
400g of sauerkraut + a bit of the excess juice
150ml of double cream (you can use less or more - it's up to you :)
salt
pepper
Segedin goulash is usually eaten with Czech dumplings but you can also use bread.
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