Goulash with Sauerkraut and Mediterranean Herbs (Szegediner)

Ingredients

• 700 g beef (shoulder)
• 4 onions
• 2 Garlic cloves
• 2 bell peppers (red and green)
• 3 starchy potatoes
• 250 g fresh sauerkraut
• 3 tbsp Rapeseed oil
• 1 tbsp Tomato Paste
• 1 tbsp paprika powder
• 1 bay leaf
• 1 tsp Caraway seeds
• Salt
• Pepper
• 600 ml beef broth
• 4 tbsp Sour cream
• 1 handful Mediterranean herbs (for garnish, e.g., basil, thyme)

Instructions

1. 1.

   Wash the meat, pat dry and cut into bite-sized cubes. Peel and dice the onions and garlic. Halve the bell peppers, wash them and remove the seeds. Peel the potatoes and dice with the pepper. Roughly chop the sauerkraut.

2. 2.

   Heat the oil in a large stockpot, sauté the onions and garlic until translucent, add the meat and sear until browned. Mix in the sauerkraut and pepper and stir briefly over high heat. Add the tomato paste and spices. Season with salt and pepper, pour in the beef broth. Cover and simmer over low heat for about 1½ hours, stirring occasionally.

3. 3.

   Add the potatoes 30 minutes before the end of cooking to finish simmering. Taste the goulash, plate into deep bowls, garnish with a dollop of sour cream and fresh herbs, and serve.