Szeged Goulash

Ingredients for 4 servings:

• 500 g minced meat
• 200 g onion(s)
• 500 g potatoes
• 1 gr. can/n sauerkraut (mild wine sauerkraut)
• 250 g cream
• 2 tbsp tomato paste
• ½ liter vegetable broth
• Paprika powder
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

something different!

Peel the potatoes, cut into small cubes, and boil in salted water. Fry the minced meat in a small pot in a little oil until crumbly and browned. Dice the onions and fry them with the onions. Add the tomato paste and fry briefly. Pour in the hot vegetable broth and bring everything to a boil. Season with paprika. Add the sauerkraut without draining it, mix everything together, and simmer. But not for too long, or the vitamin C in the sauerkraut will be destroyed; about 10 minutes at the most. Remove the pot from the heat and stir in the cream. Mix in the diced boiled potatoes and serve immediately. You can also serve the potatoes on their own or with mashed potatoes. This goulash version is originally made with diced pork and beef. But the minced meat reduces the cooking time. I don’t use any additional salt, as the tomato paste and vegetable broth contain salt, and the sauerkraut itself is quite spicy.