Szegediner goulash
Winter is… time of stronger food… time of goulash sa
Preparation steps
- Cut the meat into cubes and fry it in butter, add finely chopped onion and fry everything together a bit.
- Add salt, pepper, add tomato puree, stir, sprinkle with flour and pour over soup, put bay leaf, stir, cover.
- Reduce the temperature and let it simmer for about 30-40 minutes. Stir occasionally.
- Cut the cabbage as for a salad, wash and drain, cut the pepper into cubes and add the meat, stir and if necessary add a little more soup so that everything is covered.
- Cover and cook for approx. 30 min.
- If necessary, add salt and pepper to simply adjust the taste to your taste.
Serving
The goulash is quite thick, I don't think there is much soup. Arrange it on plates and put a little sour cream on top. In my opinion, there is no need because the goulash itself is quite sour. For an exotic variant, whoever likes can add one small dose of pineapple and a little juice. I don't know how I didn't try it. Otherwise, I found this recipe in a German magazine. You can serve boiled potatoes with this goulash.