Szeged Goulash

Ingredients for 4 servings:

• 1 onion(s) (approx. 300 g)
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 can of sauerkraut (580 ml capacity)
• 800 g goulash, mixed
• Salt
• 2 tsp sweet paprika powder
• 2 tsp paprika powder, hot
• 2 tsp caraway powder
• pepper
• 2 tsp oregano, dried
• 150 ml whipped cream
• 250 ml vegetable stock
• 2 tsp tomato paste
• 6 tbsp parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 20 minutes

Delicious braised dish

First, finely dice the onion. Peel the bell pepper and dice into approximately 1 cm cubes. Then drain and rinse the sauerkraut. Place the vegetables in a large bowl and mix with the meat. Season with 2 teaspoons of salt, 1 teaspoon each of sweet and hot paprika, 1 teaspoon of caraway, pepper, and oregano. Pour the mixture into a roasting pan (approx. 30 cm in diameter) and preheat the oven to 190 degrees Celsius (top/bottom heat). Bring the cream, broth, and tomato paste to a boil. Add salt and pepper and pour over the goulash mixture. Cover the roasting pan with the goulash and cook in the hot oven on the lowest rack for approximately 2 hours. Stir the goulash occasionally and cook uncovered for the last 30 minutes. Finally, season the goulash to taste and add more salt, pepper, paprika, and caraway if desired. Sprinkle with parsley before serving. Serve with sour cream.