Recipe for Szeged goulash:
Pork
Boneless shoulder 600 g
Onion
Vegetable oil 40 g
Ground paprika 1 tsp
Broth 200 ml
Sauerkraut 400 g
Plain flour 25 g
Whipped cream 120 ml
Salt
Caraway seeds
Szeged goulash
Preparation procedure: Classification: Meat, Pork
Rinse the meat and cut it into pieces. Finely chop the onion and fry in half the oil until pink. Add ground paprika, mix and cover with a little water. Add chopped meat, cumin and salt to the onion base. Pour in part of the broth, cover with a lid and simmer, stirring occasionally, until the meat is semi-soft. Pour in broth or water. Then add chopped sauerkraut to the meat and simmer. Thicken the goulash with a roux prepared from oil and flour, mix well and simmer the meat until soft at a moderate temperature. Finally, soften with cream, salt and boil briefly