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Szegediner goulash

  • 3 T Clarified Butter or Neutral Oil
  • 2 Fresh Bay Leaves
  • 3 Onions, sliced crosswise
  • 1/2 t Medium-Grain Salt
  • 3 T Tomato Paste
  • Spices, to temper
    • 1 T Sweet Paprika
    • 1 T Hot Paprika
    • 1 t Smoked Paprika
    • 1 t Dried Cayenne Pepper, ground
    • 1 t Caraway Seeds, crushed
    • 1/2 t Black Peppercorn, ground
    • 1 T Gin or Juniper Berries
  • 50 g White Wine or Water, to scrape up fond
  • 500 g Potatoes, roughly chopped
  • 1 T Brown Sugar
  • 1/2 t Dried Thyme Leaves
  • 1 t Dried Marjoram Leaves
  • 1000 g Stock or Water
  • 250 g Sauerkraut, rinsed and roughly chopped
  • 3 T Sour Cream
  • 1 T Flour
  • For Serving
    • Sour Cream
    • Fresh Parsley Leaves, chopped
    • Fresh Chives, chopped
    • Bread
  1. Saute onion. Heat butter in dutch oven over medium heat. Add salt and onion, and saute 5 minutes. Stir in tomato paste and spices, and cook 3 minutes longer.
  2. Scrape pot. Add some wine, and scrape up the fond.
  3. Stew potatoes. Add potatoes and sugar, and stir to coat evenly. Add stock and herbs. Bring to boil, reduce, and simmer until potatoes are fork tender.
  4. Finish. Mix in sauerkraut. Mix sour cream and flour in a separate bowl, then stir mixture into the sauerkraut. Correct with additional water and salt to taste.
  5. Serve garnished sour cream and herbs.
Calories (kcal) 1307
Total Carb (g) 185
Total Fat (g) 56
Protein (g) 25

  1. Altenhuber, Michi. ↩

  2. Beata. "Szegediner Gulasch von Oma Beate - Rezept Video - Cooking Grannies." YouTube: Cooking Grannies. 15 December 2018. ↩