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!

Choucroute Garnie - Sauerkraut with Sausages

Alsas, tucked away in the North eastern Corner of France is famous for Alsations, Riesling, Quiche Lorraine, Kugelhopf and this dish, Choucroute Garnie. 

It is one of those recipes like Cassoulet, that can have ingredients varied or left out to your personal taste, but basically it is a slow cooked Sauerkraut with the addition of meats and sausages.

My recipe is a totally easy one pot delight, made with a few exotic ingredients from my local Cornershop in the multiculti South of England and some leftover roast Pork Belly.

Into a nice big Dutch oven go my Ingredients:

(serves 3 greedy Meat Feasters- never mind the WeightWatchers points, -about 17-)

3 thick slices of Roast Pork Belly or other 'cheap' cuts of Pork (Ribs, Knuckle, Hock)

6 thick slices of Smoked Bacon

3 Sausages suitable for braising (mine are of the Polish persuasion and are called Slesian Sausages)

1 Glass of Sauerkraut (500g) (yes they sell all this in my local Cornershop! Isn't it great?)

9 small Potatoes, whole with skin

3 Garlic Cloves, crushed

3 Bayleaves

6 All Spice Berries

3 Cloves

6 Juniper Berries

a pinch of Pepper

1 tbs Brown Sugar

1 Glass of White Wine (yes, Riesling would be the ideal one)

1- 2 Cups of Chicken Stock

Everything goes in the Pot together with the Chicken stock added until nearly at the top. Now it will spend at least 1 1/2 hours in a medium hot oven, but longer is better. If I was using a joint like Hock or such, then I'd cook that beforehand and the use liquor as stock, yumm yumm.

When ready to serve just divide the Sauerkraut, Potatoes, Sausages and Meats into equal amounts for the 3 servings and dollop a little German, French or indeed Alsatian Mustard on the Side.

The smell of Choucroute Garnie cooking in the Oven makes everyone's mouth water. Even the neighbors!

Bon Apetit!