Szegediner Gulasch - Hungarian Sauerkraut Stew
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Originally Hungarian, the Szegediner Gulasch is named after the writer and poet Josef Szekely (1825-1895). In Hungarian it is called Szekely Gulyás. It is a very popular dish in Germany, and the combination of beef/pork and sauerkraut is delicious.
Ingredients
Directions
Heat oil in a large pot.
Fry onion.
Add meat and let it brown.
Add stock, tomato paste and spices.
Let it simmer for 20mins. Check frequently on the liquid level. Add more water if required.
Peel and dice the potatoes. Using a separate pot, bring water to boil. Boil the potatoes for 40mins or until cooked.
While potatoes are cooking, place sauerkraut in with the meat. Simmer for 40mins (while potatoes are cooking). This is the minimum time to get the meat nice and tender. If you have more time on your hands 1-2hours will provide you with more tender meat.
Once potatoes are done, drain and rinse them. Place them into the meat. Add sour cream and stir.
Serve it, garnish with parsley or chives and enjoy!