Szeged Goulash Style

5 from 4 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 102 kcal


  • 500 g Mixed goulash made from pork and beef
  • 500 g Chopped onions
  • 500 g Barrel sauerkraut
  • 2 piece Garlic cloves chopped
  • 2 tablespoon Lard
  • 1 Teaspoon (level) Caraway seed
  • 3 tablespoon Sweet paprika
  • Salt to taste
  • Black pepper from the mill to taste
  • 0,25 liter Bone broth-own production
  • 1 teaspoon Sugar
  • 1 cups Sour cream
  • 2 teaspoon Flour


  • Heat the lard in a saucepan or stew pan. Fry the onions briefly in it. Add the meat, salt, pepper and fry everything together. Now mix in the paprika and fry briefly as well. Just long enough for it to take on some toasted aromas. Paprika roasted too long becomes bitter. Add the garlic cloves and toss a little.
  • Now mix the sauerkraut, sugar and caraway seeds in and stir briefly. Since it's fresh sauerkraut, I'll add it right away. Takes as long as the meat. Do not add canned sauerkraut until halfway through the cooking time.
  • Pour in the broth, bring to the boil and then let everything stew for 1 hour on the lowest setting on the stove with the lid closed. Replenish the braised liquid again and again. Finally, mix the flour with a little water and stir in to bind. Fold in the sour cream and season well again.
  • There was boiled potatoes with it. Good Appetite.


Serving: 100gCalories: 102kcalCarbohydrates: 7.8gProtein: 2.2gFat: 6.7g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Ten Minute Cheesecake

Nut Granola