Hungarian Szegediner Goulash

Ingredients

• 750 g pork goulash
• 4 tbsp Vegetable oil
• 1 tbsp sweet paprika powder
• 0.5 tbsp hot paprika powder
• 300 g onions
• 1 tsp tomato paste
• Salt
• black pepper (freshly ground)
• 150 ml red wine (e.g., Merlot)
• 600 ml Vegetable Broth
• 300 g potatoes
• 400 g sauerkraut
• 4 tbsp Sour cream
• thyme sprig (for garnish)

Instructions

1. 1.

   Wash the pork, pat dry and mix with 2 tbsp oil, 1 tbsp sweet paprika, and the hot paprika. Let marinate for at least 2 hours.

2. 2.

   Peel the onions, cut them lengthwise in half and slice into strips. Heat 2 tbsp oil in a wide pot. Brown the marinated meat in batches over high heat, then remove. Add the onion strips to the pot and sauté until translucent for about 3 minutes; briefly toast the tomato paste and add the remaining marinade. Return the meat to the pot, season with salt and pepper. Deglaze with red wine and pour in vegetable broth. Cover and simmer on low heat for 1 hour.

3. 3.

   Peel, wash, and cut the potatoes into pieces; add them with sauerkraut to the goulash. Cook uncovered for another 30 minutes. Season the Szegediner Goulash with salt, pepper, and paprika. Serve in deep bowls, top each with a tablespoon of sour cream, garnish with a thyme sprig, and sprinkle with additional paprika if desired.