"Segediner" is Slovenian short name for Segediner Goulash, which originated from Hungary.
In Slovenia souerkraut is one of the basic winter ingredients. In the past, every household made its own sauerkraut in a big wooden bucket. It was a reserve of vitamins throughout the winter. Like some other pickled food, it is very heathy. We use sauerkraut in different dishes, hot pots, salads etc. We already made Jota, which is very traditional Slovenian winter food.
For thickening:
1 tbsp of flour
2 tbsp of sour cream
This step is optional and it is up to you. I think it is good and healthier without additional flour. Just be careful and do not use too much water or broth.
Cooking method:
Prepare all the ingredients. Chop the onions and cut the meat. I am usually using pork ribs, cutlets or neck. It is ok to have some bones and fat with meat. If you do not like pork, you can also use beef instead.
When cooked, take it from the heat and keep aside for a few minutes. You can serve it as it is, without any carbs! Or serve it with cooked potatoes, polenta or with a slice of bread.
Through our history we were also a part of Austro-Hungarian empire. We still have a big Hungarian minority on the North-East side of Slovenia. So it is not unusual that we adopted influences of their culture. Among those, we took some recipes and adopted them as ours. Goulash is now cooked all around Slovenia. In winter time segediner, goulash with souerkraut, is the most popular.
 |
| Segedin goulash - delicious winter dish |
In Slovenia souerkraut is one of the basic winter ingredients. In the past, every household made its own sauerkraut in a big wooden bucket. It was a reserve of vitamins throughout the winter. Like some other pickled food, it is very heathy. We use sauerkraut in different dishes, hot pots, salads etc. We already made Jota, which is very traditional Slovenian winter food.
Segediner is another popular dish that is often cooked during the cold season. The main ingredients are pork meat and sauerkraut.
Ingredients:
1000 g of sauerkraut
500 g of pork meat / or more if you want
2-3 onions
5 cloves of garlic
2 bay leaves
1 tsp of caraway seeds - you can also use grounded one
2 tbsp of grounded sweet red peppers
1 pinch of chilli - optional
2 tbsp of tomato puree
Salt to taste
1500 ml of Broth or hot water
60 g of oil or ghee or lardFor thickening:
1 tbsp of flour
2 tbsp of sour cream
This step is optional and it is up to you. I think it is good and healthier without additional flour. Just be careful and do not use too much water or broth.
Cooking method:
Prepare all the ingredients. Chop the onions and cut the meat. I am usually using pork ribs, cutlets or neck. It is ok to have some bones and fat with meat. If you do not like pork, you can also use beef instead.
 |
| Choped onions |
 |
| Cut the meat into cubes. |
Preheat the lard and add chopped onions. Stir-fry until it gets nice light yellow colour. Then add the meat and mix well. Stir-fry for another few minutes. Then add finely chopped garlic and all the spices, mix well with meat and add water or broth to cover the meat. Simmer on low temperature for approximately 30 to 40 minutes. Mix from time to time and add water or broth if needed. When the meat is almost done add the sauerkraut, mix well all together and stir-fry for a minute or two. Then add broth or water to cover everything and bring to boil. Cook for another 15 minutes.
Just before finishing cooking add the mixture of flour and sour cream if you want goulash to be thicker.
Just before finishing cooking add the mixture of flour and sour cream if you want goulash to be thicker.
 |
| Stir-fryed meat and onions |
 |
| Add all the spices |
If you want to have very soft sauerkraut then you can add it sooner to the meat and cook all together longer. It is up to you. After cooking it a few times, you will know what is best for you.
 |
| Segediner served with a slice of corn bread. |
No comments:
Post a Comment