Szegediner Kasseler goulash

Name: Szegediner Kasseler goulash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 1 kg Kasselernacken (boneless); 3 Onions; 1 glass (370 ml) roasted red pepper; 1.2 kg Potatoes; 3-4 Tbsp Oil; 2–3 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 2 can(s) (580 ml each) mild wine sauerkraut; 900 ml Vegetable broth; 1 TABLESPOON Caraway seed; 4 Stem(s) Parsley

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

1 kg Kasselernacken (boneless)
3 Onions
1 glass (370 ml) roasted red pepper
1.2 kg Potatoes
3-4 Tbsp Oil
2–3 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
2 can(s) (580 ml each) mild wine sauerkraut
900 ml Vegetable broth
1 TABLESPOON Caraway seed
4 Stem(s) Parsley

Directions

1
Wash the meat, dab dry and cut into cubes (goulash size). Peel and roughly dice the onions. Pour paprika into a sieve, drain and dice coarsely. Peel and wash the potatoes and cut them into halves or quarters depending on their size.
2
Heat the oil in a frying pan. Sauté the meat in it vigorously while turning. Add potatoes, bay leaf and onions and fry briefly, season with salt, pepper and sugar. Pick the sauerkraut and add.
3
Deglaze with broth. Add caraway seeds and about half of the paprika.
4
Bring to the boil, cover and braise for approx. 45 minutes, stirring from time to time. Add the remaining paprika about 5 minutes before the end of the stewing time. Wash parsley, shake dry and chop finely. Season goulash with salt, pepper and sugar.
5
Serve sprinkled with parsley.