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    You are in: Home / Recipes / Hungarian Goulash with Sauerkraut Recipe
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    Hungarian Goulash with Sauerkraut

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Bergy's Note:

    There is Goulash and there is Goulash and there is this Goulash, they are mostly all good but I find this one distinctive. The saurerkraut gives great flavor. Do ahead and reheat the flavor is even better. I use wine cured kraut.

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    Units: US | Metric


    1. 1
      In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
    2. 2
      Add onions to the skillet, saute 5 minutes.
    3. 3
      Pour off excess fat and return meat to the pot.
    4. 4
      Sprinkle in the paprika and Majoram.
    5. 5
      Top with sauerkraut.
    6. 6
      Bake covered for 1 hour 350F degrees oven.
    7. 7
      Add salt.
    8. 8
      When ready to serve stir in the sour cream and caraway seeds.
    9. 9
      Serve over hot buttered noodles.

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    Ratings & Reviews:

    • on October 31, 2009

      This recipe appears to not have been tested. I made it exactly as stated and found it is far too dry to serve over noodles. I used pork tenderloin and beef sirloin and found the meat rather dry and could have been tastier and more tnnder if simmered before adding sauerkraut. After an hour of cooking the sauerkarut is a little overdone and soft. The flavor was quite nice, however dry the dish.

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    Nutritional Facts for Hungarian Goulash with Sauerkraut

    Serving Size: 1 (382 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 409.7
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 8.9 g
    Cholesterol 125.8 mg
    Sodium 1110.4 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 5.3 g
    Sugars 4.5 g
    Protein 42.1 g

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