John Myers
Ingredients for 6 servings:
- 1,000 g beef (breast, cut into bite-sized pieces)
- 600 g sauerkraut, fresh
- 3 large onions, roughly diced
- 3 garlic cloves, chopped
- ¼ liter red wine, dry
- 2 tbsp tomato paste
- 3 tbsp paprika powder, sweet
- 1 tsp paprika powder, hot
- 1 tsp, leveled cayenne pepper
- 1 liter beef broth
- 1 cup sour cream
- Salt
- pepper
- Lard, for frying
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Similar to Szeged goulash, but with beef
Heat the lard in a roasting pan until very hot. Brown the meat in 2-3 batches, season with salt and pepper (park it in a bowl), then brown the diced onions and add to the meat. Brown the sauerkraut in the lard, sprinkle with paprika, add the tomato paste and meat-onion mixture, stir to combine, and deglaze with red wine. Add the garlic and continue to simmer with 2 cups of water or broth. Let the goulash simmer for at least 2 hours, adding a little water or broth occasionally. Stir in a cup of sour cream before serving. We like to have mashed potatoes as a side dish. It’s also delicious with dumplings.
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