Goulash is the main stay for food in the CZ. Wherever we go to eat out, goulash is always on the menu. We tried it shortly after moving to Prague. My opinion of goulash is that it's very boring.
Our co-worker Ben suggested that we try Segedinsky Goulash. The sauerkraut in the recipe takes it out of the boring category. He helped me make this tasty dish and then handed me a copy of the recipe. The trouble is that it was from a Czech cookbook.
I made the recipe in my kitchen later, but had to try to figure out what the directions meant in English. I'll spare you the original Czech language and try to give you directions on how to make it. But if you really want a taste of Czech, here is the list of ingredients: masa, mouky, oleje, cibule, papriky, bobkove listy, koreni, pepre, vina, zeli, and zakysane smetany.
2 lbs. pork roast
2-3 tblsp. flour
|Goulash served with Czech dumplings
3 tblsp. canola oil
1 onion – chopped
2 tblsp. green pepper -chopped
3 bay leaves
Salt and pepper to taste
1 cup broth or white wine
12 oz. sauerkraut, drained
6 oz. sour cream
Cut the meat into cubes and toss with flour to cover. Sauté the meat in the heated canola oil. Remove all juices until 2 tblsp. remain. Brown onion in juices until tender.
Return meat to pan. Add green pepper, broth/wine, and spices and cook for 15 minutes until meat is tender. (You can add 2 tblsp. tomato puree if desired.)
Add sauerkraut and simmer covered for 20 minutes until consistency desired. Add sour cream and heat, but do not boil. Chili powder may be added for flavor.
The goulash is normally served with bread dumplings (knedliky), but I find them very heavy to eat. We prefer to serve this over rice.
DISCLAIMER: This has been translated from Czech (and I don't know the language) so if it doesn't turn out well, don't blame me! :)
Let me know if you're courageous enough to try it. It really does taste good.