Gulasch with Sauerkraut and Paprika (Szegediner)

Ingredients

• 650 g beef goulash
• 4 onions
• 2 Garlic cloves
• 2 bell peppers (red and green)
• 1 starchy potato
• 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 stock
• 50 g sour cream
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash the meat, pat dry and cut into large cubes. Peel and dice the onions and garlic. Halve the bell peppers, wash them, remove the seeds. Peel the potato and dice it with the pepper. Roughly chop the sauerkraut. Heat oil in a large pot, sauté onions and garlic until translucent, add the meat and brown it sharply.

2. 2.

   Stir in the paprika, potatoes and sauerkraut and fry briefly over high heat. Add tomato paste and spices. Season with salt and pepper, pour in the beef stock. Cover and simmer gently for about 1½ hours, stirring occasionally.

3. 3.

   Finally stir in sour cream and parsley, season the goulash with salt and pepper, and serve hot in bowls alongside the sauerkraut.