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🍽️ Grandma's Classic Szegediner Goulash

633 kcal · 30 min · 4 servings

Ingredients

• 1 kg pork (e.g. from the shoulder)
• 2 onions
• 2 garlic cloves
• 2 tbsp rapeseed oil
• 1 tbsp tomato paste
• 600 ml vegetable stock
• 1 tbsp paprika powder (hot)
• 1 tbsp paprika powder (sweet)
• salt
• pepper
• 1 tsp juniper berries
• 1 bay leaf
• 250 g fresh sauerkraut
• cayenne pepper
• 50 g sour cream

Instructions

1. 1. Rinse the meat under running water and then pat it completely dry with a kitchen towel.
2. 2. Cut the dry meat into cubes of about 2 centimeters.
3. 3. Peel the onions and the garlic.
4. 4. Dice the garlic very finely.
5. 5. Slice the onions into thin strips.
6. 6. Heat the oil in a large casserole pot.
7. 7. Fry the meat in batches over high heat until it is brown.
8. 8. Remove the browned meat from the pot and set it aside.
9. 9. Return all the meat to the pot.
10. 10. Fry the meat together with the onions and garlic until golden brown.
11. 11. Stir the tomato paste into the meat mixture.
12. 12. Sauté the tomato paste briefly until it is fragrant.
13. 13. Deglaze the meat with enough broth to barely cover it.
14. 14. Season the goulash with paprika powder, salt, pepper, juniper berries, and a bay leaf.
15. 15. Simmer the goulash half-covered until the meat is tender.
16. 16. Remove the bay leaf and juniper berries before serving.
17. 17. Stir the sauerkraut into the goulash.
18. 18. Let the sauerkraut simmer for another 30 minutes until soft.
19. 19. Finally, adjust the seasoning of the goulash with salt, pepper, and cayenne pepper.
20. 20. Finish the dish with a dollop of sour cream.

Nutrition per serving

• kcal: 633
• Protein: 46 g · Fett/Fat: 49 g · Carbs: 3 g