Pork Goulash with Sauerkraut

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Pork Goulash with Sauerkraut
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 5 min.
Ready in

Healthy, because

Even smarter

The sauerkraut makes this goulash particularly smart: Especially in the cold winter months, the selection of fresh fruit and vegetables is quite limited and the sauerkraut then provides us with plenty of defensive vitamin C. Even better: the sauerkraut contains lactic acid bacteria that ensure a healthy intestinal flora and thus also strengthen the immune system.

You don't want to cook with wine or you don't have any at hand? No big deal, because you can simply replace it with more beef stock and add some red wine vinegar to the Szegedin goulash.

Author of this recipe:

Ingredients

for
4
Ingredients
750 grams
4 tablespoons
1 tablespoon
sweet ground paprika (plus more for seasoning at the end)
½ tablespoon
300 grams
2 tablespoons
Ajvar (jarred Serbian roasted red pepper preserves)
150 milliliters
Red wine (z. B. Merlot)
600 milliliters
300 grams
300 grams
4 tablespoons
Sour cream (20% butterfat)

Preparation steps

1.

In a bowl, rub the pork with 2 tablespoons oil, 1 tablespoon sweet paprika and the hot paprika. Cover and refrigerate at least 2 hours.

2.

Peel the onions, cut in half lengthwise and cut crosswise into strips. Heat 2 tablespoons of oil in a wide pot or Dutch oven. Lift the meat from the bowl, reserving any juices. Working in batches, saute the meat over high heat until browned all over. Remove to a bowl. Add the onion to the pan along with any accumulated meat juices and cook over medium heat for 3-5 minutes. Return the meat to the pan, add the Ajvar and season with salt and pepper  Deglaze with the red wine and add the broth. Bring to a boil, reduce to a simmer, cover and cook over low heat, stirring occasionally, for 1 hour.

3.

Peel and rinse the potatoes, and cut into pieces and add them to the pan along with the sauerkraut. to the pan. Return the mixture to a simmer, cover and cook, stirring occasionally, until the meat and potatoes are tender, about 30 minutes. Season the goulash with salt, pepper and sweet paprika and spoon into deep plates. To serve, top each  with 1 tablespoon sour cream and sprinkle to taste with a little paprika.