Szeged Goulash of Kassel

Name: Szeged Goulash of Kassel
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 medium-sized onions; 500 g detached pork chop; 2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 TEASPOON Caraway seeds; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 400 ml Meat broth (instant); 1 Bay leaf; 1 red pepper; 1 can(s) (425 ml; separation weight: 350 g) Sauerkraut; 100 g ripened cream; 7-10 Tbsp Sweet peppers

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 medium-sized onions
500 g detached pork chop
2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 TEASPOON Caraway seeds
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
400 ml Meat broth (instant)
1 Bay leaf
1 red pepper
1 can(s) (425 ml; separation weight: 350 g) Sauerkraut
100 g ripened cream
7-10 Tbsp Sweet peppers

Directions

1
Peel onions and cut them into strips. Wash the meat, dab dry and cut into thin cubes. Heat the lard in a roaster. Brown the meat, season with pepper and caraway seeds. Add onion and fry over medium heat until translucent.
2
Add tomato paste and briefly sauté. Dust with flour and stir in. Deglaze with broth, add bay leaf and braise covered at low heat for about 30 minutes. Stir from time to time. Clean, wash and dice the pepper. Drain the sauerkraut. Add both to the goulash. Add some more stock as needed, so that the ingredients are covered. Cover and stew for about 15 minutes. Season to taste.
3
Add both to the goulash. Add some more stock as needed, so that the ingredients are covered. Cover and stew for about 15 minutes. Season to taste. Arrange the goulash on plates. Put a blob of sour cream on each plate and dust with paprika. Potato rösti taste good with it.