From DN Recipes by David Nagy · Food & Beverage

Szegedin Goulash (Székely Gulyás)

Published

Szegedin Goulash (Székely Gulyás)
-This famous Szegedin Goulash will make your taste buds sing!
-PREP TIME 15 mins  COOK TIME 2 hrs  TOTAL TIME 2 hrs 10 mins  SERVINGS 4

INGREDIENTS
* 4 slices thick-cut bacon ,diced
* 1 large yellow onion ,finely chopped
* 1 green bell pepper ,seeded and finely chopped
* 2 cloves garlic ,minced
* 1 large tomato ,finely diced
* 1½ pounds pork (e.g. shoulder) ,trimmed of fat and cut into ½ inch pieces
* 4 tablespoons quality imported sweet Hungarian paprika
* 1½ teaspoons salt
* ¼ teaspoon freshly ground black pepper
* ½ teaspoon caraway seeds ,coarsely crushed
* 1 bay leaf
* Water
* 1 cup packed drained real German sauerkraut
* Sour cream for serving

INSTRUCTIONS
  1. In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.
  2. Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to medium-low and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 2 minutes. Add salt to taste.
  3. Serve with a dollop of sour cream and swirl it in the soup before eating. Serve with crusty bread, Homemade Spätzle and/or a leafy green or cucumber salad. This goulash is even better the next day.