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🍽️ Szegediner Goulash with Sauerkraut and Peppers

382 kcal · 30 min · 4 servings

Ingredients

• 650 g beef goulash
• 4 onions
• 2 garlic cloves
• 2 bell peppers (red and green)
• 1 starchy potato
• 250 g fresh sauerkraut
• 3 tbsp rapeseed oil
• 1 tbsp tomato paste
• 1 tbsp paprika powder
• 1 bay leaf
• 1 tsp caraway seeds
• salt
• pepper
• 600 ml beef stock
• 50 g sour cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the meat under cold water and pat it dry with kitchen paper.
2. 2. Cut the meat into large, bite-sized cubes.
3. 3. Peel the onions and the garlic.
4. 4. Finely dice the onions and the garlic.
5. 5. Halve the bell peppers lengthwise.
6. 6. Wash the pepper halves and remove the seeds.
7. 7. Peel the potato.
8. 8. Dice the peeled potato into small pieces.
9. 9. Dice the prepared bell pepper into small pieces as well.
10. 10. Roughly chop the sauerkraut.
11. 11. Heat the oil in a large casserole pot.
12. 12. Sauté the onions and garlic in the hot oil until translucent.
13. 13. Add the meat cubes to the pot.
14. 14. Sear the meat on high heat.
15. 15. Add the pepper cubes, potato cubes, and sauerkraut to the meat.
16. 16. Fry everything briefly on high heat.
17. 17. Stir the tomato paste into the mixture.
18. 18. Add the spices.
19. 19. Salt and pepper the goulash to taste.
20. 20. Deglaze the dish with the beef stock.
21. 21. Cover the pot with a lid.
22. 22. Simmer the goulash on low heat for about one and a half hours.
23. 23. Stir the goulash occasionally.
24. 24. Stir the sour cream into the finished goulash.
25. 25. Mix the chopped parsley into the dish.
26. 26. Finally, adjust the seasoning of the goulash with salt and pepper.
27. 27. Serve the hot goulash together with the sauerkraut in bowls.

Nutrition per serving

• kcal: 382
• Protein: 37 g · Fett/Fat: 21 g · Carbs: 11 g