Hungarian Szeged Goulash
Yield
6 servingsPrep
15 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
bacon
lean, cut into 1/2inch pieces |
|
| 2 | pounds |
pork
boneless, trimmed of fat, and cut into 1inch cubes |
|
| 1 | large |
red onion
coarsely chopped |
|
| 2 | large |
garlic cloves
minced |
*
|
| 2 | tablespoons |
all-purpose flour
|
|
| 2 | tablespoons |
paprika
sweet |
|
| 2 | teaspoons |
caraway seeds
|
|
| 1 | tablespoon |
sage
fresh, chopped |
*
|
| 2 | teaspoons |
rosemary leaves
fresh, chopped |
|
| 1 | tablespoon |
marjoram
fresh, sweet, or mild oregano |
*
|
| 2 | teaspoons |
thyme
fresh, chopped |
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 2 | cups |
apple juice
or cider* |
|
| 2 | pounds |
sauerkraut
drained & rinsed |
|
| 2 |
Granny Smith apples
cored and sliced |
*
|
|
| 1 | cup |
sour cream
|
|
|
red skinned potatoes
or spaetzle, or egg noodles |
*
|
||
|
dill weed
fresh, or parsley, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
bacon
lean, cut into 1/2inch pieces |
|
| 907.2 | g |
pork
boneless, trimmed of fat, and cut into 1inch cubes |
|
| 1 | large |
red onion
coarsely chopped |
|
| 2 | large |
garlic cloves
minced |
*
|
| 3E+1 | ml |
all-purpose flour
|
|
| 3E+1 | ml |
paprika
sweet |
|
| 1E+1 | ml |
caraway seeds
|
|
| 15 | ml |
sage
fresh, chopped |
*
|
| 1E+1 | ml |
rosemary leaves
fresh, chopped |
|
| 15 | ml |
marjoram
fresh, sweet, or mild oregano |
*
|
| 1E+1 | ml |
thyme
fresh, chopped |
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 473 | ml |
apple juice
or cider* |
|
| 907.2 | g |
sauerkraut
drained & rinsed |
|
| 2 | each |
Granny Smith apples
cored and sliced |
*
|
| 237 | ml |
sour cream
|
|
| 1 | x |
red skinned potatoes
or spaetzle, or egg noodles |
*
|
| 1 | x |
dill weed
fresh, or parsley, for garnish |
*
|
Directions
*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, sauté bacon until crisp. 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.
