Prep 20 mins
Cook 2 hrs
Goulash in the style of southern Hungary. Serve with buttered noodles, dumplings, or spaetzle if you like. This is one dish that shines as a leftover, since it gets better the longer it sits.
- 2 lbs fresh sauerkraut, rinsed and drained
- 1 tablespoon cooking oil
- 1 1⁄2 lbs boneless pork blade steaks or 1 1⁄2 lbs sirloin steaks, trimmed and cut into chunks
- 1 lb fresh Hungarian sausage or 1 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
- 2 large onions, cut into slivers
- 1 green bell pepper, chopped
- 3 -4 garlic cloves, minced
- 1 1⁄2 teaspoons caraway seeds
- salt and pepper
- 16 ounces beef broth
- 1⁄4 cup Hungarian paprika
- 3⁄4 cup sour cream
- Sear the meats, onions, bell pepper, and garlic in a large deep pan.
- Season with salt and pepper. Add caraway seeds.
- Stir in rinsed and drained kraut.
- Add beef broth.
- Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
- 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
congrats on an excellent and AUTHENTIC Hungarian recipe. both my grandparents on dads side were born in hungary. this is exactly how grandma made it. we always served over mashed pots, but noodles are great. thanks
What a wonderfully different version of traditional pork and sauerkrat! I'd recommend it to anyone. Swampcat