Segedínský guláš (stew from Szegedin) is apparently originally Hungarian, but the Hungarian Segedinsky gulash is a different stew, with peppers and no cream. This, then, is the Slovak version of Segedinsky gulash.
Some of you may be wondering about the probiotics. Yes, if you cook sauerkraut it will loose it’s beneficial bacterial activity, but this is a great way to introduce sauerkraut as a new taste to a somewhat unwilling audience.
This recipe is very adaptable. If you want it sweeter, cook more onions. If you like stews meat heavy, throw in more meat. Some recipes showed twice the amount of cream. So play with it as you will!
The stew is usually thickened with flour and served with sourdough dumplings. However, I also like it with Czech bread or rolls.
It is said that the next day is a better sauce. This is definitely true with this stew. The sauerkraut cools down much more by the next day and the flavours combine.
Music: Hurts So Good Blues from KZfaq Free Audio Library
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