110 min. total time
Ingredients for 4 portions
| 500 | g | Sauerkraut |
| 500 | g | Schweinsschulter |
| 200 | g | Onion |
| 4 | tbsp | Lard or Oil |
| 1 | tbsp | Tomato Paste |
| 1 | tbsp | Sweet Paprika Powder |
| 1 | tbsp | Hot Paprika Powder |
| 2 | pcs | Garlic Cloves |
| 1 | pcs | Yellow Pepper |
| 1 | pcs | Bay Leaf |
| 1 | tsp | Caraway Seeds |
| 750 | ml | Beef Brotd |
| 1 | pcs | Floury Potato |
| 1 | Pinch | Pepper |
| 1 | Pinch | Salt |
Preparation
- Peel the onions, slice thinly, and roast in fat over low heat until golden brown. Cut the meat into cubes. Peel and finely chop the garlic.
- Briefly roast the tomato paste, stir in paprika powder, and immediately deglaze with some broth. Add the meat, pour in broth, season with caraway, pepper, garlic, and bay leaf, and let simmer covered over medium heat for about 45 minutes.
- Squeeze out and roughly chop the sauerkraut. Wash, clean, and cut the yellow pepper into small pieces, and add to the goulash with the sauerkraut.
- Simmer the krautfleisch over low heat for another 35 minutes, then season with salt.
- Peel the raw potato, grate finely, add to the krautfleisch, and let simmer over low heat for about 10 minutes to thicken. Remove the bay leaf. Adjust seasoning with salt if necessary.
Nutrition score
387
19,50 g
39,08 g
17,69 g
110 min. total time | 20 min. preparation time | 90 min. cook & rest time
