Szegedin Goulash
 
Prep time
Cook time
Total time
 
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
  1. In a medium stock pot or Dutch oven fry the bacon until halfway done over Medium/Medium-High heat.
  2. Add the onions and cook over Medium-High heat until lightly browned, approximately 3 to 5 minutes.
  3. Add the bell peppers and cook for 2 minutes.
  4. Add the garlic and cook for a minute until fragrant.
  5. Add the pork and cook until the pink is nearly gone.
  6. Stir in the paprika and remove from heat.
  7. Add the tomatoes, salt, pepper, and caraway.
  8. Add the water or stock until just covering the pork.
  9. Return to heat and bring the mixture to a boil.
  10. Cover, reduce the heat to Medium-Low and simmer for 45 to 50 minutes.
  11. Stir in the sauerkraut, cover and simmer another 2 minutes.
  12. Add salt to taste.
  13. Serve with sour cream and swirl it in before eating.
Notes
This recipe is based on the recipe from The Daring Gourmet!
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2019/03/17/szegedin-goulash/