Szegedin Goulash

Make sure that the meat is properly rinsed under cold water and that the unwanted parts are removed.

Cut the meat into medium cubes (preferably 1″ cubes) and place them on a plate.

Tip:
If you want your meat to be even more tender and falling a part in your mouth, let the meat prepared in this step to rest up to 1 hour before using in later steps. Make sure that your room temperature is lower than 72°F, that the meat is covered with food wrap, and that you are using fresh high-quality meat. Disclaimer: Failure of some of the aforementioned steps may increase the chance of food poisoning.

2 medium onions – finely chopped

Sauté with occasional stirring until glossy (about 3 – 4 minutes).

½ LB sauerkraut

Sauté with occasional stirring for 1 – 2 minutes.

4 TSP of paprika

Sauté with constant stirring (about 1 minute).

Meat from the step 1.

Sear the meat with constant stirring until it gets a nice seared color (about 2 – 3 minutes).

¼ cup of all-purpose flour

Thoroughly stir together until nicely combined.

4 cups of beef brothz
2 PCS of bay leaves
1 TSP of whole caraway seeds
3 cloves of garlic – grated

Thoroughly stir, cover with a lid and bring to a simmer (about 195°F) with occasional stirring.

Note:

Optionally, add water during stewing to dilute the goulash (if thickening too much).

Remove and dispose of bay leaves.

1 cup of heavy cream
½ TSP of salt
½ TSP of ground pepper

Thoroughly stir.

Note:
At this point, your goulash should have a nice thick consistency, but since this is a European meal, do not expect it to be too thick. If you prefer a thicker goulash, just simply extend the cooking time.

Taste and add salt and pepper if needed.

Serve topped with slices of raw (or sauteed) onion and with a a side of dumplings, pasta of any kind, or bread. Optionally add a dollop of sour cream.