Szeged Goulash

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Dice the bacon. Peel and finely chop the onions. Wash the meat, dab dry and possibly dice a little smaller. Pick the sauerkraut apart, put it in a sieve and let it drain.

2. 2

   Leave bacon in a pot until crispy. Take out and fry the meat in portions in the bacon fat. Take out and fry the onions briefly in the frying fat. Add fried meat, bacon, sauerkraut and 3-4 tablespoons of meat stock.

3. 3

   Season everything with salt, pepper, delicacy paprika, rose pepper and paprika pulp. Add remaining stock and bay leaves. Cover the goulash and let it stew for 1-1 1/2 hours at low heat.

4. 4

   Wash parsley, dab dry and chop finely. Serve the goulash sprinkled with parsley and rose peppers.