Description
Das saftige Szegediner Gulasch bringt Kraft nach einem anstrengenden Tag. Ein tolles Rezept, das einfach zubereitet wird. Schnelle und Einfache Gulasch Rezepte.
Ingredients
Scale
- 800 g Schweinefleisch
- 2 Zwiebeln
- 3 EL Öl
- 1 Prise Salz
- 1 Prise Pfeffer
- 1 TL Paprikapulver
- 1 Prise Muskat
- 500 g Sauerkraut
- 600 ml Wasser
- 250 ml Rotwein
Instructions
- Begin by preparing the pork: Cut the 800 g Schweinefleisch (pork) into bite-sized cubes. Place the meat in a large mixing bowl. Season it with a generous pinch of salt, a pinch of pepper, and 1 teaspoon of paprika powder. Add 3 tablespoons of oil to the bowl and mix everything thoroughly, ensuring each piece of meat is evenly coated with the seasoning and oil. Cover the bowl and let the meat marinate for at least 20-30 minutes to allow the flavors to develop.
- While the meat is marinating, prepare the vegetables. Take the 500 g of sauerkraut and cut it in half if it comes in a large piece. Slice it into very thin strips to help it blend well into the goulash later. Next, peel the 2 onions and slice them into thin rings. Add the sliced onions to the marinated meat and mix well to combine.
- Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add a little oil if needed and once hot, add the marinated pork and onions. Sear the meat on all sides until it develops a nice golden-brown crust, which should take about 5-8 minutes. Stir occasionally to prevent burning and to ensure the onions soften and start to caramelize.
- Once the meat is well browned, deglaze the pan by pouring in 250 ml of red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, as these add flavor to the sauce. Then, pour in 600 ml of water. Stir everything together, ensuring the meat and onions are submerged in the liquid.
- Reduce the heat to medium, cover the pan with a lid, and let the mixture simmer gently for about 50 minutes. Check occasionally and stir to prevent sticking. The meat should become tender and the flavors will meld together as it cooks.
- After 50 minutes, add the prepared sauerkraut to the pot. Stir well to incorporate the sauerkraut evenly throughout the goulash. Continue to cook uncovered for another 20 minutes, allowing the sauerkraut to soften and infuse the dish with its distinctive tangy flavor.
- Taste the goulash and adjust the seasoning with additional pepper, paprika powder, and a pinch of ground nutmeg. Stir well to blend the spices. Continue simmering for a few more minutes if needed until the flavors are balanced and the meat is very tender.
- Serve the Szegediner Gulasch hot, ideally with boiled potatoes (Salzkartoffeln) or a hearty bread to soak up the flavorful sauce. Enjoy your meal!
Notes
Szegediner Gulasch is traditionally served with boiled potatoes, which complement the rich and tangy flavors of the goulash. For extra flavor, you can add a dollop of sour cream when serving. If you prefer a thicker sauce, you can simmer the goulash uncovered for a few extra minutes at the end to let it reduce. This dish tastes even better when reheated the next day, as the flavors have more time to meld.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch 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