Szeged Goulash

Name: Szeged Goulash
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g mixed goulash; 3 Onions; 3 TABLESPOONS clarified butter; 500 g waxy potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Tomato paste; 1 TABLESPOON Flour; 2 Bay leaves; 7-10 Tbsp Sweet peppers; 2 (each 520 g) Bag of sauerkraut; 1 pinch Sugar; 250 g Cabanossi Sausage; 1 TABLESPOON Oil; 200 g Schmand

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

A real classic: Szeged goulash with sauerkraut is a particularly hearty and tasty meal - with our recipe it is guaranteed to succeed.

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g mixed goulash
3 Onions
3 TABLESPOONS clarified butter
500 g waxy potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Tomato paste
1 TABLESPOON Flour
2 Bay leaves
7-10 Tbsp Sweet peppers
2 (each 520 g) Bag of sauerkraut
1 pinch Sugar
250 g Cabanossi Sausage
1 TABLESPOON Oil
200 g Schmand

Directions

1
Dab the goulash dry, possibly cut a little smaller. Peel and chop onions. Heat the lard in a roaster. Fry the goulash well. Add onions and fry briefly. Season goulash with salt and pepper.
2
Stir in tomato paste, dust with flour. Deglaze with 1 1/4 litre water, add bay leaf and season with paprika. First braise for about 1 hour. In the meantime peel and quarter potatoes.
3
Add sauerkraut and potatoes to the goulash and braise for another 30 minutes. Season to taste with salt, pepper and sugar. Cut Cabanossi into diagonal slices. Heat the oil in a pan and fry the cabanossi over medium heat.
4
Cabanossi to the Szegedin goulash. Arrange the goulash on plates and put a blob of sour cream on each plate and sprinkle with paprika.