Szeged Goulash – Karlheinz Hauser

Remove the skin from the onions and cut them into narrow strips. Cut the meat into cubes of about four cm.

Sauté the onions in a wide (cast iron) saucepan with lard. Then push the onions to the edge of the pot, add the meat and brown on all sides in the center of the pot, seasoning with pepper (do not season with salt yet!). Dust with paprika powder and stir in the paradeis pulp, stirring throughout, fry the whole thing briefly and gently and pour on the clear soup – mixture as required: the pieces of meat should not be completely covered. Cover and simmer gently for one hour.

Next, add the loosened sauerkraut, mix well [1] and steam another time for about thirty minutes with the lid closed.

In the meantime, cut the bell bell pepper in half, remove the core and place the bell pepper halves on a baking tray with the cut side down. Slide under the hot grill coil as usual until the skin blisters. Cool peppers a tiny bit, then remove skin and finely grind flesh.

Season the goulash with salt and freshly ground bell pepper to taste, add crème fraîche and stir in the mashed peppers. Serve the goulash.

It goes very well with boiled potatoes or just white bread.

[1] If desired, enhance the flavor with spices&Co, e.g. with a classic mixture of lemon zest, garlic and caraway seeds, nicely ground in a mortar.

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