The first time I tasted Segedin Goulash I fell in love with its unusual flavors and rich, creamy sauce. If you like pork, think about it served in a spiced paprika pool, and finished in butter and sour cream. It’s a rich dish, that will be especially appreciated in cold weather to warm the soul. Traditionally, the goulash is served over dumplings, or if you are not so inclined, boil some basmati rice to use as a base.

We created this recipe as part of a menu for hosting guests over the weekend. The plan is full of ideas for filling up guests, but not spending too much time in the kitchen. So, if you are following our plan for Hosting Weekend Guests, you will be making extra so it can be transformed into Mini Pot Pies the following day for lunch. This dish will last, and only gets better with after a day or two.

SERVES 4 WITH EXTRA FOR MINI POT PIES

PREPARE THE GOULASH

2 medium onions, chopped
4 TB butter

3 LB pork shoulder, cut into cubes
2 tsp salt
2 tsp paprika
2 tsp black pepper
2 tsp caraway seeds

2 LB sauerkraut
water

2 TB butter
5 TB flour
2 CUP sour cream

In a large, deep saucepan, saute onions in butter, until they are a nice brown, about 5 min. Add cubed pork, along with spices. Saute about 15 min till pork is cooked through. Add sauerkraut, plus enough water to cover. Bring to a boil, then cover and simmer for 1 hr till thick and reduced.

In a separate pan, melt butter and add flour. Add this mix into the stew to thicken it. Stir in sour cream, and let cook gently for 2 min.

TO SERVE SEGEDIN GOULASH

Steamed Dumplings, recipe follows, sliced (or rice)

Put 2 or 3 dumplings onto a plate and pour the goulash over it.

SUNDAY LUNCH: MINI POT PIES

leftover goulash
puff pastry, thawed at room temp for 40 min

heirloom tomatoes, sliced
EV olive oil
salt

Fill ramekins just shy of the top with goulash. Cut pastry sheets to size of the ramekins, and fit around the top using your fingers to seal. Bake in preheated 400ºF oven for 20-25 min till puff pastry is cooked through and golden brown. Serve with sliced heirlooms on the side, drizzled with olive oil and salt.

recipe

STEAMED DUMPLINGS

Slovak-style dumplings are not your usual noodle-type fare. They are huge, sponge-y bread-sized morsels that do their job of soaking up the sauces and juices of many dishes. These go hand in hand with the Segedin Goulash, and make it that much better. Make these ahead if you don’t want to spend the time while guests are in attendance, or alternatively, involve guests in the prep if they love to cook.

MAKES 22 SLICES

PREPARE THE YEAST

1 CUP milk
1 teaspoon of sugar
packet of yeast

Heat milk in the microwave for about 45 seconds so it’s lukewarm. Then put 3 TB of the milk into a small bowl. Vigorously whisk in sugar and yeast and let sit for about 10 min, to allow the yeast to rise.

MAKE THE DOUGH

2 CUPS all-purpose flour
1 egg
salt
yeast mixture
remaining milk

slice of stale bread (optional), cubed

In a large bowl, combine ingredients well. Then knead for about 10 min with a mixer. Dough should be smooth and unsticky, add flour if necessary.

LET THE DOUGH RISE

Cover the bowl with a towel and let sit 2 hrs.

Dust a wooden cutting board with flour and divide the mixture into 2 parts. Dumplings will increase in size when you steam them, so start with a size that will accommodate the pot you have. Cover these with a towel, and let sit another 20 min.

MAKE THE DUMPLINGS

Set up a double boiler, and get water to boil. Place dough inside pot and cover. Steam for 20 min without opening the lid. Remove from pot, and poke the dumplings to let any steam out.

Allow to cool slightly. Slice into dumplings about a half-inch thick. Set 2 on a plate and cover with goulash to serve.

See the entire plan and recipes for hosting weekend guests with panache in 20 Holiday Comfort