Segedin Goulash

Segedin Goulash Recipe - Authentic Czech Republic Dish

Region / culture: Czech Republic | Preparation time: 15 minutes | Cooking time: 1 hour and 20 minutes | Servings: 4

Introduction

Segedin Goulash is a traditional Hungarian dish that combines the flavors of tender beef, tangy sauerkraut, and creamy sour cream. This hearty and comforting stew is perfect for a cold winter day or any time you're craving a delicious and satisfying meal.

History

Segedin Goulash gets its name from the city of Szeged in Hungary, where it is believed to have originated. The dish is a variation of the classic Hungarian goulash, which traditionally features beef, onions, paprika, and other seasonings. The addition of sauerkraut in Segedin Goulash gives it a unique and tangy flavor that sets it apart from other goulash recipes.

Ingredients

1.5 lb (680 g) cubed sirloin
1 medium onion, chopped
2 tbsp shortening
0.25 tsp paprika
0.33 tsp caraway seeds
0.5 tsp salt (to taste)
1 cup water
0.5 lb (227 g) sauerkraut
3 tbsp flour
2 tbsp lard
1 cup sour cream

How to prepare

Fry the onion in shortening over medium heat until wilted. Then, add the meat, paprika, caraway seeds, and salt. Brown the mixture well.
Add 0.5 cup of water, cover, and simmer over low heat for 45 minutes.
Add approximately 0.67 cups of sauerkraut and simmer for an additional 30 minutes.
Brown the flour in lard, stirring well, and add it to the meat along with the remaining water.
Allow the mixture to simmer for 5 minutes.
Add sour cream and the remaining sauerkraut.
Bring the mixture to a boil, then remove from heat and serve.

Variations

Add diced potatoes or carrots to the stew for added texture and flavor.
Use pork or chicken instead of beef for a different twist on the classic recipe.
Experiment with different seasonings, such as garlic, thyme, or bay leaves, to customize the flavor to your liking.

Cooking Tips & Tricks

Be sure to brown the meat well before adding the other ingredients to develop rich flavor.

- Simmer the stew over low heat to allow the flavors to meld together and the meat to become tender.

- Adjust the seasoning to taste, adding more salt or paprika if desired.

- Serve the goulash hot with a dollop of sour cream on top for a creamy finish.

Serving Suggestions

Serve Segedin Goulash hot with a side of crusty bread or boiled potatoes for a complete and satisfying meal.

Cooking Techniques

The key to making a delicious Segedin Goulash is to brown the meat well before adding the other ingredients and to simmer the stew over low heat to allow the flavors to develop.

Ingredient Substitutions

If you don't have sauerkraut on hand, you can substitute with shredded cabbage or pickled cabbage for a similar tangy flavor.

Make Ahead Tips

Segedin Goulash can be made ahead of time and reheated before serving. The flavors will continue to develop as the stew sits, making it even more delicious the next day.

Presentation Ideas

Serve Segedin Goulash in a bowl with a dollop of sour cream on top and a sprinkle of fresh parsley for a colorful and appetizing presentation.

Pairing Recommendations

Segedin Goulash pairs well with a crisp green salad or a side of pickles to balance out the richness of the stew.

Storage and Reheating Instructions

Store any leftovers of Segedin Goulash in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through, adding a splash of water if needed to prevent sticking.

Nutrition Information

Calories per serving

One serving of Segedin Goulash contains approximately 400 calories, making it a satisfying and filling meal option.

Carbohydrates

Segedin Goulash is a hearty dish that is relatively low in carbohydrates, with most of the carbs coming from the sauerkraut and flour used to thicken the stew.

Fats

The fats in Segedin Goulash come from the shortening, lard, and sour cream used in the recipe. While these fats add flavor and richness to the dish, they should be consumed in moderation as part of a balanced diet.

Proteins

The main source of protein in Segedin Goulash comes from the cubed sirloin, which provides a hearty and satisfying base for the stew.

Vitamins and minerals

Segedin Goulash is a good source of vitamin C from the sauerkraut, which is fermented cabbage rich in this essential nutrient. The dish also contains iron and other minerals from the beef and other ingredients.

Alergens

This recipe contains dairy (sour cream) and wheat (flour), so it may not be suitable for those with allergies or sensitivities to these ingredients.

Summary

Overall, Segedin Goulash is a balanced and nutritious meal option that provides a good mix of protein, carbohydrates, and fats, along with essential vitamins and minerals.

Summary

Segedin Goulash is a delicious and comforting stew that combines the flavors of tender beef, tangy sauerkraut, and creamy sour cream. This traditional Hungarian dish is perfect for a cozy meal on a cold day or any time you're craving a hearty and satisfying dish.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was rummaging through an old box of recipe cards that belonged to my mother. As I shuffled through the yellowed, stained cards, a particular one caught my eye. It was for Segedin Goulash, a dish I had never heard of before.

Intrigued, I carefully read through the recipe, taking in the ingredients and instructions. The combination of tender beef, tangy sauerkraut, and rich paprika sounded like a symphony of flavors that I knew I had to try. I could almost imagine the aroma of the dish wafting through my kitchen, enticing me with its tantalizing scent.

I had always loved cooking, and over the years, I had collected recipes from various places and people. Each one held a special place in my heart, as they were a reflection of the memories and experiences that had shaped my culinary journey. But there was something about this recipe that spoke to me on a deeper level. It felt like a connection to my roots, a reminder of the traditions and flavors that had been passed down through generations.

As I set out to make the Segedin Goulash, I couldn't help but think of my own grandmother, who was a master in the kitchen. She had taught me the importance of using fresh ingredients, taking the time to savor each step of the cooking process, and infusing every dish with love and care. I could almost hear her voice guiding me as I chopped vegetables, browned the meat, and simmered the goulash to perfection.

The hours passed by in a blur as I cooked, the tantalizing aroma filling the air and making my stomach growl with anticipation. Finally, the moment of truth arrived as I lifted the lid off the pot and beheld the steaming, savory stew before me. The beef was melt-in-your-mouth tender, the sauerkraut added a tangy kick, and the paprika infused the dish with a deep, smoky flavor that lingered on my taste buds.

I couldn't wait to share this culinary masterpiece with my family. As we gathered around the table, I ladled the Segedin Goulash into bowls, the rich broth spilling over the sides and making our mouths water. With each spoonful, we savored the flavors, the memories of generations past coming alive in every bite.

My family raved about the dish, praising the depth of flavor and the comforting warmth it brought to our hearts. They asked me where I had learned to make such a delicious goulash, and I couldn't help but smile as I recounted the story of how I had stumbled upon the recipe in that old box of cards.

From that day on, Segedin Goulash became a staple in our household, a dish that we turned to for comfort and nourishment. It became a symbol of our shared history, a reminder of the love and traditions that bound us together as a family.

As I sit here now, reflecting on that fateful day when I discovered the recipe for Segedin Goulash, I am filled with gratitude for the journey that led me to this culinary treasure. It is a reminder that food is more than just sustenance – it is a celebration of life, love, and the connections that we share with each other. And for that, I am truly thankful.