Illes Szeged Goulash – delicious Hungarian style

Ingredients for 4 servings:

• 500 g lean pork goulash
• 30 g lard or cooking oil
• 30 g flour
• 300 g onion(s)
• 1 tsp salt
• ½ tsp pepper
• 1 tsp caraway seeds
• 2 tsp paprika powder, hot
• 70 g tomato paste or more
• 2 garlic cloves, squeezed
• 200 ml vegetable stock
• 150 ml yogurt, optional
• 300 g sauerkraut or more, up to 500 g
• 1 m.-sized potato(s), raw grated, for binding, optional
• 1 tsp sour cream per serving

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

low-fat and WW-suitable, yet still tasty

First of all: In Hungary, real goulash is cooked with half the amount of lard compared to the amount of meat. I’ve avoided this in this recipe and also do it at home! Sear the goulash in hot lard. It can be nice and brown. Dust with flour, add onions, salt, pepper, caraway, paprika, tomato paste (no tomatoes!), and the crushed garlic cloves (Caution: The flour will make the mixture a bit sticky, but don’t worry, it will disappear completely and become beautifully creamy, just as goulash should be). When the flour is light brown, add vegetable stock. If the meat is very lean, add another 150 ml of yogurt! Simmer until thoroughly cooked, about 20-30 minutes. Add the sauerkraut, stir well, and simmer for another 30 minutes. You can thicken the dish even more with grated raw potato! To serve, drizzle some sour cream on the goulash. The dish tastes even more delicious the next day!