Szeged goulash

Name: Szeged goulash
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 750 g Mixed goulash (half beef/half pork); 3 Onions; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Tomato paste; 2 heaped Tbsp Flour; 1-2 TEASPOONS Sweet peppers; 2 Bay leaves; 1 can(s) (850 ml) Sauerkraut; 200 g Cabanossi-Wurst; 500 g waxy potatoes; 2-3 stem(s) Parsley; 100 g Schmand

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

750 g Mixed goulash (half beef/half pork)
3 Onions
2 TABLESPOONS clarified butter
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
2 TABLESPOONS Tomato paste
2 heaped Tbsp Flour
1-2 TEASPOONS Sweet peppers
2 Bay leaves
1 can(s) (850 ml) Sauerkraut
200 g Cabanossi-Wurst
500 g waxy potatoes
2-3 stem(s) Parsley
100 g Schmand

Directions

1
Dab the goulash dry and possibly cut into smaller cubes. Peel and finely dice onions. Heat clarified butter in a casserole or small roaster.
2
Brown the meat in it in 2-3 portions over high heat so that it does not lose so much juice. Turn the meat cubes only when they have a brown crust.
3
Add the onions and fry briefly. Put all the meat back into the pot. Season strongly with salt and pepper. Stir in tomato paste and sauté briefly.
4
Sprinkle flour over the goulash and sauté while stirring constantly to prevent lumps from forming. Sprinkle the paprika over it, stir in briefly, but do not heat for long, otherwise it will burn and become bitter.
5
Deglaze with 1 1/4 l water while stirring. Add bay leaf. Bring to the boil, cover and stew for about 1 1/2 hours. Drain the sauerkraut and cut the cabanossi into slices. Fold in both and braise for 1 hour.
6
Peel, wash and quarter the potatoes and braise for the last 45 minutes. Season goulash with salt, pepper, paprika and 1 teaspoon sugar. Wash and chop the parsley and sprinkle over it. Serve with sour cream.