Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g sauerkraut
- Salt, pepper, sugar
- 40 g lard
- 250 g pork oulash
- 250 g beef oulash
- 4 onion (s)
- 1 clove garlic
- Paprika powder, extra hot
- 1 tablespoon flour
- 250 ml beer, light
- 125 ml cream
Print Recipe
Pin Recipe Instructions
- Heat the sauerkraut with the liquid, season well with salt, pepper, sugar and paprika powder, let it steep. Heat the lard and fry the goulash on all sides. Peel and roughly dice the onions. Peel off the garlic clove, mash it, add to the meat with the onion cubes, season well with salt, pepper and paprika powder, fry for about 5 minutes, pour in the beer, simmer in a closed pot for about 50 minutes. Mix 3 tablespoons of the sauce with the cream, add to the goulash while stirring, arrange on a plate with the sauerkraut, serve immediately. Serve with parsley potatoes or potato dumplings.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below