Szeged Goulash

Ingredients for 4 servings:

• 2 garlic cloves
• 2 onions or vegetable onions
• 4 sprigs of dill
• 2 tbsp rapeseed oil or sunflower oil
• 800 g pork goulash
• 3 tbsp tomato paste
• 600 ml meat broth
• e.g. salt and pepper
• 1 bay leaf
• 1 tsp juniper berries
• 1 tbsp paprika powder, sweet
• 1 tbsp paprika powder, hot
• 250 g sauerkraut, fresh
• Cayenne pepper or chili powder
• 4 tbsp sour cream, approx. 80 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Low-carb, slimming recipe

Peel the garlic cloves and onions. Finely dice the garlic and slice the onions. Pick the sprigs off the washed dill. Heat 1 tablespoon of oil in a pot or casserole dish, add half of the meat, and sear over high heat for about 5-7 minutes, then remove. Heat another 1 tablespoon of oil in the pan and repeat with the other half of the meat. Then add the previously seared meat back in. Add the garlic and onions and sear over medium heat for about another five minutes, stirring occasionally. Then stir in the tomato paste and cook for two minutes. Now pour in the stock and season everything with pepper, salt, the bay leaf, juniper berries, and hot and sweet paprika. Stir everything together and cover with a lid. Leave the lid slightly ajar. Simmer over low heat for one hour, stirring occasionally. Then stir in the sauerkraut, replace the lid, and simmer at the same temperature for another half hour. Season to taste with pepper, salt, and cayenne pepper or chili powder, stir thoroughly, and serve. Serve the goulash on plates with about 1 tablespoon of sour cream and some fresh dill. Szeged goulash is not only a classic and delicious version of goulash. With only 3 g of carbohydrates per 100 g and a mere 260 kcal, it’s also a low-carb and weight-loss recipe.