ReceptnaptárSzegediner Gulasch (sauerkraut goulash with sour cream)
Szegediner Gulasch is a favourite dish in German cooking, modelled on the Hungarian székelygulyás: pork with sauerkraut and sour cream. Tangy and filling, it is especially welcome on cold days. It appears on the menus of many German restaurants.
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Method
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- Fry the onion in the lard until golden brown.
- Add the meat and fry for 5-6 minutes; season with salt and pepper.
- Remove from the heat and stir in the paprika and tomato purée.
- Pour in the stock, add the caraway and bay leaf, and cook covered for 1 hour.
- Add the drained sauerkraut and cook for another 30-40 minutes.
- Mix the sour cream with a little hot liquid and stir it in, but do not boil.
- Serve with potatoes or Nockerl.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Do not wash the sauerkraut too thoroughly if you like its flavour.
- Stir in the sour cream at the end so it does not curdle.
- It is even better the next day.
Frequently asked questions
How does it differ from the Hungarian székelygulyás?
The German version often contains less paprika and more sour cream.
What do I serve it with?
Boiled potatoes, Nockerl or bread.
Similar recipes
- Székely goulash (székelykáposzta) · Hungarian
- Székely-style pork and sauerkraut stew · Hungarian
- Svinsko s kiselo zele (Bulgarian pork with sauerkraut) · South Slavic
- Polish-style pork goulash · Polish
- Székely goulash (székelygulyás) · Hungarian
- Stuffed cabbage with sour cream roux · Hungarian
More german ideas
- Sauerbraten (Bavarian beef pot roast marinated in vinegar)
- Bratwurst with sauerkraut
- Rouladen (beef rolls with bacon and pickled cucumber)
- Eisbein (smoked pork knuckle with sauerkraut)
- Käsespätzle (cheese spätzle with fried onion)
- Königsberger Klopse (meatballs in white caper sauce)
- Schweinebraten mit Knödeln (Bavarian roast pork with crackling and dumplings)
- Kohlrouladen (German stuffed cabbage rolls in gravy)
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