Goulash with Sauerkraut (Szeged)
Beef is a great source of highly digestible iron, which the body needs for blood formation and thus for oxygen transport. The onions provide the so-called sulphides, which are natural antibiotics that can kill bacteria.
You are completely free to choose the inserts! Because potatoes, wholemeal rice, wholemeal noodles or even dumplings are delicious with goulash.
- 650 grams Pork goulash
- 4 onions
- 2 garlic
- 2 Bell pepper (red and green)
- 1 starchy potato
- 250 grams fresh Sauerkraut
- 3 tablespoons vegetable oil
- 1 tablespoon Tomato paste
- 1 tablespoon ground paprika
- 1 bay leaf
- 1 teaspoon Caraway
- freshly ground peppers
- 600 milliliters Beef broth
- 50 grams acid Whipped cream
- 2 tablespoons chopped fresh parsley
Rinse the meat, pat dry and cut into large cubes. Peel and chop the onions and garlic. Halve the peppers, rinse and remove the seeds. Peel the potato peel and dice the peppers. Coarsely chop the sauerkraut.
Heat the oil in a large Dutch oven, saute the onions and garlic until soft, add the meat and sear. Add the eppers, potatoes and sauerkraut and saute over high heat. Stir in the tomato paste and spices. Season with salt and pepper, and pour in the broth. Cover and simmer over low heat about 1.5 hours, stirring occasionally.
Finally, stir in the sour cream and parsley, season with salt and pepper and serve.