Szeged goulash from the oven with a smoked aroma
Szeged goulash with almost no work, but with the same taste? You can achieve this by baking it in the oven. Simply place all the ingredients in a baking dish and bake until the meat and cabbage are soft. Serve the baked Szeged goulash with a bread dumpling or bread.
Ingredients · Servings 6
- 750 g pork shoulder
- 500 g sauerkraut
- 100 g smoked bacon
- 100 ml cream
- 1 tablespoon melted lard
- 2 handfuls of dried fried onions
- 2 green peppers (or yellow peppers)
- 2 tablespoons smoked ground paprika
- ground hot pepper to taste
- 2 tablespoons tomato puree
- 3-4 cloves of garlic
- 250-350 ml meat broth (ideally from bones)
- caraway seeds
- ground pepper
- salt
- granulated sugar to taste (as needed)
Method · 1 h 40 min
- Dice the meat, clean the pepper and cut it into rings. Peel the garlic and chop it into slices.
- Preheat the oven to 180 °C.
- Place the meat, melted lard, onion and the rest of the ingredients, except the cabbage and cream, in a baking dish. Mix.
- Pour in the broth, cover and place in the preheated oven for 45 minutes. In the meantime, prepare the cabbage, drain it and cut it into smaller pieces. Save the brine and use it as well.
- After 45 minutes, uncover the meat, stir in the chopped cabbage, some of the brine, and cream. Cover again and bake for another 20–30 minutes until the meat is tender.
- There is no need to thicken the goulash. Once it is ready, season it with sugar, depending on the acidity of the cabbage.
- Serve with bread or dumplings.
