Szeged Goulash
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 250 g onion (s)
- 300 g pork
- 300 g beef
- 100 g bacon, streaky
- 500 g sauerkraut
- 500 ml meat stock
- 1 tablespoon tomato paste
- 1 cup crème fraîche
- 2 teaspoons cornstarch
- 1 teaspoon paprika powder, hot pink
- salt and pepper
- 2 tablespoon water
Print Recipe
Pin Recipe Instructions
- Peel and slice the onion. Wash the meat, dry it and cut it into cubes of about 2 cm.
- Cut the bacon into cubes and leave out. Add the onion and sauté in it for about 5 minutes. Add the paprika powder and tomato paste and stir in. Now add the meat and season with salt and pepper. Put the sauerkraut on the meat. Pour the broth over everything and let it stew for about 1.5 hours.
- Then stir in the crème fraiche. Mix the cornstarch with 2 tablespoons of water and bind the goulash with it. Season again with salt and pepper. Serve hot.
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