It seems there might be a bit of confusion in your request. Szegediner Gulasch is actually a Hungarian dish, not German. However, I can provide you with a recipe for Szegediner Gulasch if that’s what you’re looking for. If you specifically want a German recipe, please let me know, and I’ll be happy to provide one for you. Here’s a Hungarian Szegediner Gulasch recipe:
Szegediner Gulasch Recipe:
Ingredients:
- 2 lbs (about 1 kg) beef stew meat, cubed
- 2 large onions, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 2 cups beef broth
- 2 cups sauerkraut, drained and rinsed
- 1 cup sour cream
- Salt and pepper to taste
Instructions:
- In a large, heavy pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
- Add the cubed beef to the pot and brown it on all sides. This will enhance the flavor of the dish.
- Sprinkle the flour over the meat and onions, stirring continuously to avoid lumps. Cook for a couple of minutes until the flour is well incorporated.
- Add the sweet Hungarian paprika, caraway seeds, minced garlic, and tomato paste. Stir well to combine.
- Pour in the beef broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 1.5 to 2 hours or until the meat is tender.
- Add the drained and rinsed sauerkraut to the pot. Continue simmering for an additional 30 minutes.
- Season with salt and pepper to taste.
- Just before serving, stir in the sour cream to create a creamy texture. Heat through without boiling.
- Serve the Szegediner Gulasch hot, accompanied by your choice of side dishes like mashed potatoes, boiled potatoes, or noodles.
Enjoy your delicious Szegediner Gulasch!