Szegediner Goulash

Ingredients

• 1 kg beef (from the shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 3 tbsp tomato paste
• 600 ml beef stock
• 1 tbsp hot paprika powder
• 1 tbsp sweet paprika powder
• Salt
• Pepper
• 1 tsp juniper berries
• 1 bay leaf
• 250 g fresh sauerkraut
• Cayenne pepper
• 50 g sour cream

Instructions

1. 1.

   Wash the meat, pat dry, and cut into 2 cm cubes. Peel the onions and garlic; finely dice the garlic and slice the onions into strips. Heat oil in a braising pot and brown the meat in batches, then remove it. Return all the meat to the pot and brown with onions and garlic. Stir in tomato paste and cook briefly. Deglaze with enough stock to almost cover the meat. Season with paprika, salt, pepper, juniper berries, and bay leaf. Cover partially and simmer gently for about 1 hour, stirring occasionally. Add more stock if needed.

2. 2.

   Add the sauerkraut and simmer another 30 minutes until tender.

3. 3.

   Season with salt, pepper, and cayenne pepper, then finish by stirring in sour cream before serving.