Szegedin Goulash

Tonight, let’s go old school European with this famous Hungarian dish made with pork, paprika, caraway, and sauerkraut. I have found many variations of this recipe and this one from the Daring Gourmet is the one I found most interesting (and easily adaptable to Cooking for One and a Half). I like the simplicity of this dish and really doesn’t take much time to put together before it is slow simmered until done. Now this isn’t fast food either, it does take 45 minutes or more to simmer until done, but it is perfect for a simple weekend dinner served with a crusty bread and a salad. And don’t be turned off by the sauerkraut. It melds into the rich paprika and caraway imbued sauce creating a wonderful accent to the pork and bacon. Just be sure to use a true Hungarian sweet paprika for this dish as substitutes will not do this recipe justice. So jump in and cook this delightful and simple Hungarian ‘stew’ to enjoy the flavors of old world Europe.

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Szegedin Goulash

Prep time: 10 mins

Cook time: 65 mins

Total time: 1 hour 15 mins

Serves: 2

Ingredients

2 slices thick bacon, diced
½ large onion, diced
½ green bell pepper, seeded and diced
1 clove garlic, minced
1 large roma tomato, finely diced
¾ lbs pork, trimmed of fat and cut into ½ inch pieces
2 tbsp imported sweet Hungarian paprika
¾ tsp salt
¼ teaspoon freshly ground black pepper
¼ teaspoon caraway seeds, coarsely crushed
1 bay leaf
Water or chicken stock
½ cup German sauerkraut, drained and packed
Sour cream for serving

Instructions

In a medium stock pot or Dutch oven fry the bacon until halfway done over Medium/Medium-High heat.
Add the onions and cook over Medium-High heat until lightly browned, approximately 3 to 5 minutes.
Add the bell peppers and cook for 2 minutes.
Add the garlic and cook for a minute until fragrant.
Add the pork and cook until the pink is nearly gone.
Stir in the paprika and remove from heat.
Add the tomatoes, salt, pepper, and caraway.
Add the water or stock until just covering the pork.
Return to heat and bring the mixture to a boil.
Cover, reduce the heat to Medium-Low and simmer for 45 to 50 minutes.
Stir in the sauerkraut, cover and simmer another 2 minutes.
Add salt to taste.
Serve with sour cream and swirl it in before eating.

Notes

This recipe is based on the recipe from The Daring Gourmet!

In a medium stock pot or Dutch oven fry the bacon until halfway done over Medium/Medium-High heat.

Add the onions and cook over Medium-High heat until lightly browned, approximately 3 to 5 minutes.

Add the bell peppers and cook for 2 minutes.

Add the garlic and cook for a minute until fragrant. Add the pork and cook until the pink is nearly gone.

Stir in the paprika and remove from heat. Add the tomatoes, salt, pepper, and caraway. Add the water or stock until just covering the pork.

Return to heat and bring the mixture to a boil. Cover, reduce the heat to Medium-Low and simmer for 45 to 50 minutes. Stir in the sauerkraut, cover and simmer another 2 minutes.