Preparation time: 45 min.
Cooking or baking time: 2 hours
Total preparation time: 2 hours 45 minutes
Yesterday I have a recipe for? Szegediner goulash? Wanted and only one from 2005 and the recipe of EVI-100? Szegediner cabbage? found.
Unfortunately, both recipes did not quite fit my expectations. Excuse me, dear Evi, but I do not like pork shoulder with rind and smoked bacon - of course this is my own problem. The recipe from 2005 was too easy for me.
So I questioned my cookbooks, and since I did not like a single dish (am I perhaps a bit too picky? * G *) I then made my own from three recipes (Küchengötter / Schuhbecks / Kochprofis). And I think that's terrific (just knock on my shoulder and do not even think I'm autocratic ?! (* laugh at me) *
- 350 g beef goulash
- 700 g pork goulash
- 2 large onions (about 1,000 g)
- 3 cloves of garlic
- 2 peppers (red and green or yellow)
- 500 g sauerkraut (I take that from Leuchtenberg out of the bag)
- 4 tbsp butter lard (maybe if needed when frying a little more)
- 1 tablespoon tomato paste
- 1 tablespoon vinegar
- 1 bay leaf
- 1 L beef broth
- 150 g creme fraiche or cream (sweet or sour - all the same)
- 2-3 tbsp white or red wine (as you like)
- rosy-pepper paprika
- Salt pepper
- Wash meat, pat dry and cut into cubes that are not too big.
- Peel onions and garlic; Chop onions and finely chop garlic.
- Wash the peppers, halve, clean and cut into cubes of about 2 cm.
- Beef broth (I take it, Knorr Boullion pure?).
- In a roasting pan (I have hereby initiated my new cocotte, but of course every other roast goes well) Heat 2 tablespoons of butter lard and lightly season the meat in small portions (not all at once, otherwise it cooks!) With salt, pepper and paprika sauté and take out.
- Add remaining clarified butter and fry the onions and garlic in the gravy.
- Stir in the tomato puree, lightly fry, then deglaze with the vinegar.
- Fill with the wine and beef broth, add meat, pepper cubes, bay leaf.
- Let it all simmer with the lid closed for about 1 ½ - 2 hours at low temperature (level 2). Stir from time to time, try the liquid and possibly season.
- In the meantime, drain the sauerkraut well and add 20 minutes before the end of cooking (which is nice when the meat is soft).
- After the 20 minutes, reduce the temperature again (level 1) and stir in the creme fraiche (cream).
- Season again, possibly season and taste * hmmm *.
You can either eat mashed potatoes, dumplings, spaetzle or just strong bread. Buy now WMF roasting pan, oval, 41 x 28.5 x 18 cm, 8.5 l, induction lid, incl. Roasting thermometer, Cromargan, ed? 199.99? 113,75 ?