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Szegediner Gulasch Recipe

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This recipe for Szegediner Gulasch, by , is from Believers' Fellowship Womens' Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chip Chenicek

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. beef stew meat
1 lb. pork meat
3 T. Hungarian paprika-"edelsüβ" or sweet
1-2 T. Hungarian paprika-"rosenscharf" or sharp (hot)
1-2 T. oil
1 tsp. salt
Freshly ground pepper
1 lb. onions
1 clove garlic
1/2 c. red wine
1 c. water
2, 15 oz. cans of sauerkraut, rinsed and drained or equivalent amount of bagged sauerkraut
1 T. flour mixed in 3 T. water (optional)
Sour cream or crème fraiche (optional)

Directions:
Directions:
- Prepare the meat by cutting into bite size pieces and removing all fat and sinew. Toss the pieces with 2 tablespoons sweet Hungarian paprika, 2 teaspoons sharp Hungarian paprika, 1 tablespoon oil and 1 teaspoon salt. Add black pepper to taste and let it marinate for 15 minutes to 1 hour or more.
- Cut onions into half rings and chop garlic.
- Heat 1 tablespoon oil in a skillet (or none, if non-stick is used), add meat and brown on all sides. Add onion and brown for 3 minutes. Add the rest of the paprika to taste (sharp paprika can make the stew fairly hot, so be careful). Mix in garlic, red wine and water. Cook for 2 hours, or until meat is tender.
-Add sauerkraut and cook for 30 minutes.
- Optional: Add the slurry of flour and water and bring to a boil to thicken sauce.
- Optional: Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side.

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Cook Time: 2.5 hours, Total Time: 3 hours
Serve with boiled potatoes, or bread dumplings, or over egg noodles.

 

 

 

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