Wild Goulash with Potatoes Waldburger Style

5 from 6 votes
Prep Time 40 mins
Cook Time 3 hrs 40 mins
Total Time 4 hrs 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 51 kcal

Ingredients
 

For the goulash:

  • 8 medium sized Tomatoes
  • 2 medium sized Paprika, red
  • 1 Hot peppers, red, long, medium hot
  • 500 g Onions, brown
  • 4 tbsp Sunflower oil
  • 3 tbsp Paprika powder, red, noble sweet
  • 200 g Water
  • 100 g Tomato juice
  • 1 kg Spanish acorn pork goulash
  • 4 medium sized Bay leaves
  • 8 Juniper berries, ground
  • 200 g Red wine, full-bodied

To taste:

  • 2 tbsp Tomato paste
  • 16 g Chicken broth, Kraft bouillon
  • 1 tsp Sugar fine, white
  • Tabasco
  • Salt and pepper, black, fresh from the mill
  • Caraway seed

Also:

  • 4 medium sized Potatoes, waxy
  • 4 medium sized Cloves of garlic, fresh

For the cabbage:

  • 1 medium sized Onions, brown
  • 100 g Bacon cubes, lean, smoked
  • 2 tbsp Sunflower oil
  • 150 g White wine, lovely
  • 600 g Wine cabbage, from the can
  • 4 medium sized Bay leaves
  • 8 Juniper berries, whole
  • 1 pinch Caraway seed
  • 8 Cloves
  • Salt and pepper, black, fresh from the mill
  • To tie:
  • 1 tbsp Wheat flour
  • 2 tbsp Sunflower oil

To garnish:

  • Flowers and leaves

Instructions
 

For the goulash:

  • Remove the stalks from the tomatoes, wash them, peel them, quarter them lengthways, remove the green-white stems and the grains. Cut the quarters into cubes approx. 5 mm in size. Remove the stem from the red pepper, cut open lengthways, unfold, core, lengthways into thin strips and cut them crossways into small cubes. Wash the peppers, remove the stem, cut open lengthways, unfold, core, lengthways into thin threads and cut them crossways into small cubes.
  • Peel the onions and cut into small cubes. Fry well with the sunflower oil. Stir the paprika powder into the onions and immediately deglaze with the water. Mix in the tomato juice, the chopped vegetables, the meat and the rest. Simmer with the lid on for a total of 220 minutes and stir every now and then so that nothing burns.

For the cabbage:

  • After another 20 minutes for the wine, peel the onion and cut into small cubes. Fry well with the sunflower oil. Add the bacon cubes and fry until fragrant. Deglaze with the white wine, mix in the cabbage and spices up to caraway seeds. Simmer gently with the lid on, mix well every now and then. Should the herb fall dry add some water and wine.

Last actions:

  • After 185 minutes, peel and clean the potatoes, cut into bite-sized pieces and mix into the goulash. After 10 minutes, heat the sunflower oil with the flour to thicken and fry a little in the oil. Don't let yourself get tan. Deglaze with the sauerkraut and mix with the cabbage. Let simmer for 10 minutes. Remove the cloves and leave the bay leaves. Press the garlic cloves into the goulash and mix well. Spread the cabbage and game goulash on the serving bowls, garnish, serve and enjoy.

Nutrition

Serving: 100gCalories: 51kcalCarbohydrates: 10.9gProtein: 1.5gFat: 0.1g

Leave a Comment

Your email address will not be published.

Rate this recipe




Scroll to Top