Szegediner Gulasch (Goulash Szeged Style)

I admit that this dish is not necessarily the beauty in person. But the gray and cold weather gave me the idea to take an old family dish out of the drawer. And last but not least, the fact that my wife, for some unknown reason, bought loads of cabbage.

Szeged is a city in Hungary that I remember because a special variety of goulash supposedly comes from there. I have been there before, but I don't remember the city very much, but I remember the goulash.

It is not soup

In Hungary, goulash is eaten as a soup. What we understand by goulash is called "pörkölt" in Hungary.

The Szeged goulash is an exception to this rule. This goulash is not a soup in Hungary either, even if it may be a bit liquid.

Sour cream gives it the necessary kick

Fresh cabbage or bought sauerkraut... that is the question

No, it isn't.

There are several recipes that are quite good, in which purchased sauerkraut is used. That's perfectly fine.

I use fresh cabbage for my recipe because the cooking time is very long anyway and I love the larger pieces of cabbage. But it's up to everyone how they like it.

Tastes almost better warmed up, that is, an excellent dish to prepare in advance.

And of course, this dish is gluten-free.

Ingredients

For 6 people:

1 kg beef goulash (shoulder or calf)

4 onions (chopped)

4 cloves of garlic (chopped)

6 (!) tablespoons sweet paprika powder

3 tablespoons tomato paste

1000 g white cabbage (or 750 g sauerkraut)

500 ml beef broth

1/2 teaspoon caraway seeds (optional)

Oil

Salt

Pepper

250 ml sour cream

Preparation

Cut the beef into 3 cm cubes, removing fat and tendons as much as possible.

Peel and dice the onions and garlic.

Cut out the stem of the cabbage and cut the rest of the cabbage into small pieces.

Heat the oil in a large pot and brown the meat on all sides. Add the paprika over the meat while browning it. Then remove the meat.

Add a bit oil back into the pan and heat it up. Add the onions and garlic and sauté the onions and garlic over low heat for 5-8 minutes. Add the tomato paste and sauté over high heat for 3 minutes, stirring.

Add now the cabbage and caraway seeds (optional) and stir for a couple of minutes.

Put the meat back into the pot and add the broth.

Cover and place in oven at 160° for 1 1/2 hours.

Add a little sour cream directly to the pot and stir in. Otherwise, everyone can add more sour cream according to their own taste.