Czech Segedinsky Gulas (Pork and Sauerkraut Goulash with Sour Cream)

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Czech Segedinsky Gulas is a real, traditional Czech dish, known as Pork and Sauerkraut Goulash with Sour Cream. Pork simmered with sauerkraut in a paprika sauce finished with sour cream, a tangy, comforting Czech take on goulash.\n\nSegedinsky gulas, named after the Hungarian city of Szeged, became a beloved dish across Czech and Slovak kitchens, adapting Hungarian goulash traditions with the addition of sauerkraut for extra tang.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Czech home cooking, not a generic stand-in for a search term.

재료

서브 6

• 800 g돼지고기 어깨(입방체)
• 3 tbsp라드 또는 중성 오일
• 1노란 양파(깍둑썰기한)
• 3 tbspsweet paprika
• 1 tsp캐러웨이 씨앗
• 600 g소금에 절인 양배추(배수)
• 300 ml물이나 주식
• 200 ml사워 크림
• 2 tbsp만능 밀가루
• 1 tsp좋은 바다 소금(맛보기)
• 8bread dumplings (houskove knedliky)(봉사하다)

조리법

1. 1

   돼지고기를 갈색으로

   Heat lard in a heavy pot and brown the pork cubes on all sides; 따로 보관하십시오.

2. 2

   양파를 요리하세요

   Add onion to the same pot, cooking until soft, about 8 minutes.

3. 3

   파프리카를 꽃아라

   Remove from heat, stir in paprika and caraway seeds, then return to low heat briefly.

4. 4

   합쳐서 끓인다

   Return the pork to the pot along with sauerkraut and water. Cover and simmer for 1.5 hours until the pork is very tender.

5. 5

   사워 크림으로 걸쭉하게

   Whisk sour cream with flour and a ladle of the hot liquid to temper, then stir it back into the pot.

6. 6

   마침

   Simmer gently for 5 more minutes until thickened; season with salt and serve hot with bread dumplings.

변형

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저장

남은 음식은 밀폐 용기에 담아 최대 3일 동안 냉장 보관하세요. 쿡탑이나 전자레인지에 물이나 육수를 뿌려 부드럽게 다시 가열하여 질감을 풀어줍니다.

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