Szegediner Goulash
by Tavolino
A hearty, creamy sauerkraut goulash that impresses with its combination of beef and pork, finished with a touch of crème fraîche.
Ingredients
- Onions 250 g
- Bacon (streaky) 100 g
- Paprika (hot) 1 tsp
- Tomato paste 1 tbsp
- Pork 300 g
- Beef 300 g
- Salt to taste
- Pepper to taste
- Sauerkraut 500 g
- Beef broth 500 ml
- Crème fraîche 150 g
- Cornstarch 2 tsp
- Water 2 tbsp
Preparation
- 1
Peel the onions and slice them. Cut the pork and beef into approx. 2 cm cubes.
- 2
Dice the bacon and render it in a large pot over medium heat.
- 3
Add the onions to the bacon and sauté for about 5 minutes.
- 4
Stir in the paprika and tomato paste.
- 5
Add the meat and season with salt and pepper.
- 6
Spread the sauerkraut evenly over the meat.
- 7
Pour over 500 ml of beef broth and simmer covered for about 90 minutes.
- 8
Stir the 150 g of crème fraîche into the goulash.
- 9
Mix the 2 tsp of cornstarch with 2 tbsp of water and use it to thicken the goulash.
- 10
Finally, season to taste with salt and pepper and serve hot.