Szeged goulash with potatoes
Pork braised with sauerkraut and cream. A proper Sunday classic.
kcal
626
Protein
34g
Carbs
47g
Fat
31g
Per serving · Contains: lactose, gluten
Ingredients
Method
- 1
Fry the finely chopped onion in the oil until golden.
- 2
Add the diced pork and brown it on all sides.
- 3
Take off the heat, stir in the paprika, caraway, garlic and salt and add 300 ml of water.
- 4
Cover and simmer for 45 minutes.
- 5
Add the rinsed sauerkraut and bay leaf and simmer for another 30 minutes. Meanwhile, boil the peeled potatoes in salted water.
- 6
Whisk the cream with the flour, stir it into the goulash and simmer for 5 minutes. Serve with the potatoes.
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