SEGEDIN GOULASH - RECIPE FROM 1907

ORIGINAL RECIPE FROM 1907 as described in a private correspondence of an Austro-Hungarian officer of Czech nationality, which he served in Hungary. The letter was addressed to a loved one, a passionate cook.
FOLLOW ME !
/ justcoook
www.facebook.c...
www.tiktok.com...
/ justcookc
www.instagram....
WE NEED:
0.8 Kg PORK (NECK OR LIBY STEAK)
2 x ONIONS
2 x HOT SAUSAGE
200 g BACON
500 g SOUR CABBAGE
PEPPER
SALT
SMOKED PEPPER
CARAWAY SEEDS
0.6 l BROTH (BEEF)
0.3 l CREAM 33%
AN INTERESTING STORY BINDES TO THIS RECIPE .......
The RECIPE dates from 1907 and was described in the private correspondence of an Austro-Hungarian officer of Czech origin, which he served in Hungary. The letter was addressed to a loved one, a passionate cook.
The officer with the monogram W.L.Č *, was originally a teacher, and served on the crew in Hungary. In a letter dated 15 September 1907, he describes not only everyday and private matters of military life, but also the event that happened during the "field camp" near the town of TEMESVÁR. Here they had an "apartment and food" in a coaching inn, where they received not only delicious smoked bacon with onions and bread as he writes, but also full bowls of dishes with sauerkraut, cream and meat, which the local Székel-gulyás call. So he demanded a recipe from the innkeeper, but since the innkeeper was illiterate, he had to go to the kitchen with his dream, where he had to describe everything he was shown and estimate the weight. The recipe sent to his loved one, who was supposed to have a "passion for cooking and popularity in foreign recipes"
We searched for the fate of the above-mentioned officer, and we managed to find out that he was released from the war to the reserve in 1908 and in 1909 he married and settled in Moravia. Unfortunately, in 1914, after the outbreak of World War I, he enlisted and in 1917 he was severely wounded in combat. He eventually dies of "sepsis" and is buried in a mass grave probably on the territory of today's Croatia. He left behind a wife and three children.
The recipe and not only this one comes from private correspondence, which was put up for auction as a military curiosity on a Czech auction portal and obtained in 2020.
We will shoot and publish more recipes soon. We plan to go and see the place where the inn could be located and we will continue to search for the last rest of the above.
HUNGARIAN FOOD,HUNGARIAN GULASH,GULAS,HUNGARIAN SPECIALTIES,ORIGINAL HUNGARIAN GOULASH,hungary,best hungarian food,easy hungarian goulash,SEGEDIN GOULASH - RECIPE FROM 1907,segedin goulash recipe,best segedin goulash,great segedin goulash,stew with cabbage,Szeged goulash with cabbage,Szeged goulash

[@slimeprivilege]

fantastic recipe, thank you for sharing! I just want to confirm if I'm reading it right, the recipe in the desc says the amount of broth needed is 0.6 litres, correct? thanks again!

[@justcook-cz9573]

Hello,
yes, 0.6 liters of broth is sufficient for this amount of segedin goulash. But if you want to make the stew less thick, add another 0.5 liters of broth.

[@babapyco4357]

mňam

[@joziepaleckova1791]

Co se stalo s mletou paprikou?

[@justcook-cz9573]

Byla přidána do guláše, konkrétně ji na videu najdete v čase 0:43