Szeged Goulash

Szeged Goulash

Szeged goulash tastes especially good with salted potatoes. Sauté the goulash in portions in hot lard. Remove from the pot. When all the meat is browned, put it back into the pot with gravy. Dice onion and garlic and add. Season with caraway seeds, paprika powder, pepper and salt. Stir in tomato paste. Add water. Set temperature to lowest level. Put the lid on. Stew Szeged goulash for 40 minutes. Boil 500 g salt potatoes. Mix sauerkraut and 150 g raw finely grated potatoes into the Szeged Goulash. Add a pinch of sugar. Stew Szeged Goulash for 40 minutes more. Stir sour cream until smooth. Serve on the Szegedin goulash. Sprinkle with paprika powder. Sprinkle finely chopped parsley over it. Serve with potatoes.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
563 kcal
55 g
45 g
19 g

(C)opyright by Marions Kochbuch