Name: Szegedin Goulash
Prep time: 30 min
Cook time: 45 min
Yield: 96 16oz
Ingredients: 16 lbs pork (butt, diced); 15 each onions (diced); 7.5 oz caraway seeds (whole); 2 cups water; 15 each potatoes (peeled, diced); 2.5 gal stock (pork); 6 cups oil (1/2 olive, 1/2 vegetable); 6 cups flour; 1 can tomatoes (diced); 1 can tomatoes (crushed); 12.5 lbs sauerkraut; 7.5 oz caraway seeds (whole); 2 cups paprika (ground); 1 cup garlic (fresh, minced); 9 lbs sour cream; 1/8 cup pepper (black, ground); 1/2 cup salt; 2 gal stock (pork)

This Hungarian Goulash recipe was given to Werner many decades ago. The recipe is from the area in Hungary, where paprika is grown. Originally a shepherds stew, this recipe is filling, satisfying and a favorite among our customers.

Szegedin Goulash

CourseSoup

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Szegedin Goulash

CourseSoup

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Servings	Prep Time
96 16oz	30 minutes

Cook Time

45 minutes

Ingredients

Meat

16 lbs pork butt, diced
15 each onions diced
7.5 oz caraway seeds whole
2 cups water

Potatoes

15 each potatoes peeled, diced
2.5 gal stock pork

Roux

6 cups oil 1/2 olive, 1/2 vegetable
6 cups flour

Soup

1 can tomatoes diced
1 can tomatoes crushed
12.5 lbs sauerkraut
7.5 oz caraway seeds whole
2 cups paprika ground
1 cup garlic fresh, minced
9 lbs sour cream
1/8 cup pepper black, ground
1/2 cup salt
2 gal stock pork

Servings: 16oz

Units:

Instructions

Roast Meat

Dice and roast meat in oven at 350F until lightly browned. Add caraway seeds, onions and water. Continue to roast until tender.

Potatoes

Peel and dice potatoes. Add potatoes to pork stock, bring to boil and simmer until tender. Set aside.

Roux

In pot heat oil and add flour to form roux. Stir frequently and let flour cook until golden brown. Add pork stock to roux and mix well to form thick veloute.

Vegetables

In large soup pot place tomatoes, garlic, sauerkraut, paprika, caraway seeds, black pepper. Stir.

Finish

Add veloute to soup pot with vegetables. Add cooked potatoes with stock liquid and bring back up to temperature. Add sour cream and mix well. Add meat mixture, season to taste with salt, adjust consistency with stock. Garnish with parsley.

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