Thursday, February 4, 2010

Food of the Week - Szegediner Gulasch

This weeks food, well this be my favorite..haha I think I say this every week. And in reality these are all my favorite foods that I just don't make often enough..perhaps I will have to now eh? Well this way I could post here's a for now I can't do with the pictures but there a plenty of them online too look up ..or you can just jump right in and get to cooking!

Szegediner Gulasch

  • 1 lb. beef stew meat
  • 3 T. Hungarian paprika "edelsüβ" or sweet
  • 1-2 T. Hungarian paprika "rosenscharf" or sharp (if you want this spicy)
  • 1-2 T. oil
  • 1 tsp. salt
  • Freshly ground pepper
  • 1 lb. onions
  • 1 clove garlic
  • 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)

Prepare the meat by cutting into bite size pieces (if it isn't already) and removing all hard fat or 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, 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 spicy). Mix in garlic and water. Cook for 2 hours, or until meat is tender.

Add sauerkraut and cook for 30 minutes.

Serve with boiled potatoes or noodles.

Optional: Add the slurry of flour and water and bring to a boil to thicken sauce. Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side.