Mushroom Szeged goulash
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ingredients
1 pk onion 1,5 tbsp lard 400 g pork shoulder to taste salt to taste black ground pepper 2 KL ground sweet paprika 1 KL crushed cumin 500 g sauerkraut 250 g sour cream a little plain flour to taste dried mushrooms
step
1.
Fry the chopped onion in lard, add the diced meat, salt and pepper and slowly simmer in its own juices until almost tender. Sprinkle with ground paprika and cumin, baste immediately.
2.
Add the chopped fermented cabbage and mushrooms, which we have soaked in advance and simmer together until tender. Before finishing, pour in the cream in which we have mixed the flour and let it come to the boil. Serve with dumplings or boiled potatoes.
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