Segedinsky goulash

Description

Dear cooks, I offer you a recipe very tasty goulash. He was born in Hungary, but he is also very popular in Germany, Czech Republic and Slovakia. Preparing is very easy, suitable for almost any kind of garnish, also good just with bread. If you need to cook for family meals in a few days, the best meals are not found, especially because the next day, the goulash is even better.

Ingredients

Pork

1000 g
Sauerkraut

500 g
Paprika sweet

1 Tbsp
Salt
Black pepper
Flour

2 Tbsp
Sunflower oil

2 Tbsp
Onion

1 piece
Water
Cream

150 ml

Cooking

On the oil fry the finely chopped onion. Add the chopped into pieces of meat. Season with salt and pepper, sprinkle paprika. Cover the pot with a lid, remove the fire to low and simmer the meat in its own juice, stirring occasionally.

As the liquid evaporates, add water. Simmer until almost cooked meat.

Sauerkraut washed, if it is sliced in long strips, then cut several times with a knife.

Add the cabbage to the meat, stir, add water to slightly closed the contents of the pan and simmer for 20 minutes. Then the goulash and season with salt and pepper to taste. Fans of spicy can add chili. If the cabbage is very sour, you can even add a little sugar. Cook until tender.

In half a glass of water, stir in the flour and a stream add to goulash, stirring constantly. If, depending on cabbage, goulash you feel too acidic, then instead of water to sagdiana use the cream, they will soften the taste. I don't add cream.

We have to sagdiana sold by special thickener, it gives an extra dark color to the stew. Expose the photo is not as advertising, but as a visual aid that Russia has something similar. If not, then water with flour will perfectly do the job, in the end, people used to cook without any artificial stuff.

Goulash in the Czech Republic eat dumplings, but he is very well suited to potatoes, rice, pasta. Also delicious with bread. Bon appetit!

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