Szegedin Goulash With Polenta

Hello, chefs! 😋

It’s been quite some time, well, about a month since I posted the last recipe in the community.
Not that I didn’t cook but it was nothing special to mention here.

Traditionally Szegedin goulash (goulash refers to stew, usually made of beef, seasoned with paprika) is a Hungarian recipe, it's eaten with crusty bread or boiled potatoes. Here, where I live, is a lot of Italian influence in food preparation, so, the side dish is polenta.

Also, I have some Hungarian roots (my surname is Seketin, from that is also variation @seckorama, my nickname here 😎). And this dish, which my late father loved, was quite often on the menu. This is the first time I have prepared it.

This is my variation of the recipe, for this pretty strong dish, very popular in Central Europe.

What do we need for 4 people?

For goulash:

500-600 grams of pork;
1 kilogram of sauerkraut (sour pickled cabbage );
dried ground paprika (in my case smoked paprika paste);
1 onion;
1-2 fresh tomatoes;
tomato paste;
mustard;
spices, salt, and pepper as desired.

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Preparation

First, cut the pork, in principle not too greasy, into smaller pieces, about the size of one bite.

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Then cut the onion.

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On the stove, in a large bowl, pour a tablespoon of sunflower or olive oil, and add the onion and fry it for a few minutes to glaze.

Then add the meat, fry for a few minutes to brown from the outside. Then add the ground dried paprika (or paprika puree like me), stir.

Add the tomato puree and pieces of tomato, spices, stir. And the last, add the sauerkraut, stir again, and if it's dry add a few tablespoons of water, cover, lower the temperature and let simmer for about 15 minutes.

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While the goulash is slowly cooking, prepare the polenta. We need:

1 tea cup (2 decilitres) of cornflour, I use instant flour because it cooks in 3-4 minutes
100 grams of grated Parmesan cheese
1 beaten egg

As I mentioned before, this is my variation, you can cook polenta from cornflour and water only, I add cheese and egg to it because it makes it more delicious and you can eat it on its own, not as a side dish.

Pour twice as much water into the pot as we have corn flour, ie 4-5 decilitres, salt the water and when the water boils, add the cornflour and lower the temperature a little.