Description
Herzhafte Zubereitung mit Sauerkraut und zartem Schweinefleisch macht das Szegediner Gulasch Rezept zu einem leckeren Genuss für kalte Tage und…
Ingredients
Scale
- 250 g Zwiebeln
- 300 g Schweinefleisch
- 300 g Rindfleisch
- 100 g durchwachsener Speck
- 500 g Sauerkraut
- 500 ml Fleischbrühe
- 1 EL Tomatenmark
- 1 Becher Crème fraîche
- 2 TL Speisestärke
- 1 TL Paprikapulver, rosenscharf
- Salz und Pfeffer
- 2 EL Wasser
Instructions
- Begin by preparing the ingredients: peel the onions and slice them into thin rings or half-rings, depending on your preference. Rinse both the pork and beef under cold water, pat them dry thoroughly with paper towels to remove excess moisture, and then cut the meat into approximately 2 cm sized cubes to ensure even cooking and tenderness.
- Next, prepare the bacon by cutting it into small cubes. Heat a large, heavy-bottomed pot or Dutch oven over medium heat, then add the bacon cubes. Cook the bacon slowly until the fat renders out and the pieces become crispy and golden brown. This will provide a flavorful base fat for the dish.
- Add the sliced onions to the rendered bacon fat and sauté them gently for about 5 minutes, stirring frequently. The onions should become translucent and soft but not browned, as this will create a sweet and aromatic foundation for the goulash.
- Sprinkle in the rosenscharf (mildly spicy) paprika powder and add the tablespoon of tomato paste. Stir these spices and paste thoroughly into the onions and bacon to evenly coat them and release their flavors, cooking for an additional 1-2 minutes to allow the raw taste of the paprika and tomato paste to mellow.
- Add the cubed pork and beef pieces to the pot. Stir everything well to combine the meat with the spiced onion mixture. Season generously with salt and freshly ground black pepper according to taste. This will help enhance the natural flavors of the meat and other ingredients.
- Carefully spread the sauerkraut evenly over the meat mixture without stirring it in. The sauerkraut will add a distinctive tangy flavor characteristic of Szegediner Gulasch.
- Pour the 500 ml of meat broth gently over the layered ingredients until everything is just covered. This liquid will keep the meat moist and tender during the long simmering process.
- Bring the pot to a gentle simmer on medium-low heat. Cover it with a lid and let it cook slowly for approximately 1.5 hours. During this time, the meat will become tender, the flavors will meld, and the sauerkraut will soften. Stir occasionally to prevent sticking, but be gentle to maintain the sauerkraut layer.
- After the cooking time, remove the lid and stir in the entire container of Crème fraîche into the stew. This will add creaminess and richness, balancing the acidity of the sauerkraut with a smooth texture.
- In a small bowl, mix the 2 teaspoons of cornstarch (Speisestärke) with 2 tablespoons of cold water to create a smooth slurry with no lumps. Gradually pour this mixture into the simmering goulash while stirring continuously. This step will thicken the stew slightly, giving it a luscious consistency.
- Continue cooking the goulash for another 5 minutes after adding the starch mixture, allowing it to thicken properly. Taste the dish once more and adjust the seasoning with additional salt and pepper if necessary.
- Serve the Szegediner Gulasch hot in deep plates or bowls, ideally accompanied by fresh bread, boiled potatoes, or spaetzle to soak up the delicious sauce.
Notes
For an authentic flavor, use a mix of pork and beef as indicated, and ensure to cook the bacon slowly to render out its fat properly. If you prefer a milder dish, reduce the amount of paprika powder. Szegediner Gulasch tastes even better the next day as the flavors deepen. Leftovers can be gently reheated on low heat.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
