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Segedin Goulash

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Description Edit

A good Czech recipe from "The Czechoslovak cookbook". Of course you've got to be a fan of sauerkrate (although the sour cream does take some of the bite out of it).



Ingredients Edit


Directions Edit

  • Fry Onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
  • Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
  • Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
  • Brown the flour in lard, stirring well, and add to meat with remaining water.
  • Allow to simmer for 5 minutes.
  • Add sour cream and the remaining sauerkraut.
  • Bring to a boil, then remove from heat and serve.


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