Goulash with Sauerkraut (Szegediner)

Ingredients

• 750 g beef goulash
• 4 tbsp rapeseed oil (≈40 g)
• 1 tbsp sweet paprika powder
• 0.5 tbsp hot paprika powder
• 300 g onions
• Salt
• Pepper
• 2 tbsp ajvar
• 150 ml red wine (e.g., Merlot)
• 600 ml beef stock
• 300 g potatoes
• 300 g sauerkraut
• 4 tbsp Sour cream

Instructions

1. 1.

   Mix the beef goulash with 2 tbsp oil, 1 tbsp sweet paprika and the hot paprika. Let it marinate for at least 2 hours.

2. 2.

   Peel the onions, cut them lengthwise in half and slice crosswise into strips. Heat 2 tbsp oil in a wide pot. Brown the marinated meat portions over high heat and remove them. Add the onion strips to the pot, optionally adding any remaining marinade. Sauté the onions for 3–5 minutes over medium heat.

3. 3.

   Return the meat to the pot, season with salt, pepper and Ajvar. Deglaze with red wine and pour in the beef stock. Simmer the goulash covered over low heat for 1 hour. Peel, wash and cut the potatoes into pieces, then add them with the sauerkraut to the goulash. Cook everything for another 30 minutes.

4. 4.

   Season the Szegediner goulash with salt, pepper and sweet paprika. Serve in deep bowls, topping each with 1 tbsp sour cream and sprinkling a pinch of paprika if desired.