Sczegediner Goulash

I believe that Sczegediner Goulash originates in Hungary, in a place called Sczeged. But is has become popular all over the Easter European Countries. Basically it is a variation of the Original Goulash with the addition of Sauerkraut. Cooked low and slow Sauerkraut develops an irresistible deep flavor and sweetness, that lingers in the air and makes the people of your street sniff towards your house wondering what you got cooking.

 

 

I made my Goulash with lean Pork, but Beef can be used instead.

Ingredients:

400g lean diced Pork

2 Onions, roughly chopped

4 tbs Sauerkraut

400ml Beef Stock

1 grated Potato

3 Bayleafs

a pinch of Sugar

1 tsp Paprika

1 tsp Cumin (Caraway would be more traditional, but I prefer Cumin)

Salt and fresh ground Pepper

Start by browning the diced meat in a large pan, and season with the Salt, Pepper, Cumin and Paprika. Then add the Onions and keep everything moving and browning until a nice colour has developed. Next add the Beef Stock, grated Potato, Bayleafes and the Sauerkraut, cover and simmer low and slow for about an hour.

The Potato helps to thicken the sauce.

 

Generally the Sczegediner Goulash is served with boiled Poatoes, but I mashed mine and added some herby green Beans to complete my dish. It works out at a surprising 5 Weightwatchers points only. Lovely!

Fabada Asturiana

This Classic dish from Asturia has always intrigued me. I love the french Cassoulet, which is based on similar ingredients, so I knew I would enjoy this one, too. 

On my recent trip to Barcelona I found the beans and mix of the 3 meats in the supermarket. Though I wish I could say I got them from the most fantastic Outdoor Market near the Las Ramblas. Ooooh my what a fantastic place that is!!!!
But anyway, there are alternatives that can be used, the Chorizo however is a must!

I had to make it twice though. Once the complicated way with Soaking the beans and cooking them with a ham bone for hours and hours. But I didn't like the result. Somehow it tasted a bit too something, too complicated.

So I started again making it as simple and easy as possible. Funny enough, that worked a treat!

Here is what I did.

Ingredients:

1 Glass Jar of Fabada Beans(or Cannellini Beans)

1 small Chorizo Sausage, skinned and cut into 1 inch pieces

1 small Mocilla Blood Sausage, skinned and cut into 1 inch pieces

2 thick slices of Pancetta Bacon, cut into 1 inch squares

3 garlic Cloves, mashed into a paste with salt

1/2 tsp Spanish Smoked Paprika

Pour the Beans including their juice with everything else into a suitable pan and bring to a simmer. No need to fry anything first. Cover and leave to cook on a low heat for about 20 minutes. The juices will turn a delicious red color from the Chorizo and smoked Paprika. Taste for seasoning but mine didn't need any as the sausages and bacon flavored the beans beautifully.

Serve with Chunky Bread and enjoy!

(This picture, I have to add, is not mine, I chose it as it resembled most closely what my dish looked like. On that evening I didn't unfortunately have a camera that would take pictures in the darkness of our Boat, where I had cooked. I will add my own the next time I cook this again.)