:max_bytes(150000):strip_icc()/185123337-56a36d255f9b58b7d0d1eca0.jpg)
Nutrition Facts (per serving) | |
---|---|
323 | Calories |
15g | Fat |
14g | Carbs |
33g | Protein |
Nutrition Facts | |
---|---|
Servings: 8 | |
Amount per serving | |
Calories | 323 |
% Daily Value* | |
Total Fat 15g | 19% |
Saturated Fat 4g | 21% |
Cholesterol 97mg | 32% |
Sodium 1064mg | 46% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 5g | 19% |
Total Sugars 5g | |
Protein 33g | |
Vitamin C 19mg | 94% |
Calcium 76mg | 6% |
Iron 5mg | 27% |
Potassium 732mg | 16% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This goulash recipe uses two types of Hungarian paprika, sweet and sharp, to achieve a mildly spicy stew. Adding sauerkraut and onions stretches the meat and tastes great. Szegediner goulash is a regular German potluck item.
Ingredients
-
1 pound beef stew meat
-
1 pound pork meat
-
3 tablespoons sweet Hungarian paprika
-
1 to 2 tablespoons hot Hungarian paprika
-
1 to 2 tablespoons oil
-
1 teaspoon salt
-
Freshly ground black pepper, to taste
-
1 pound onions
-
1 clove garlic
-
1/2 cup red wine
-
1 cup water
-
2 (15-ounce) cans sauerkraut, rinsed and drained, or equivalent amount of bagged sauerkraut)
-
1 tablespoon all-purpose flour, mixed with 3 tablespoons water
Steps to Make It
-
Prepare the meat by cutting into bite-sized pieces and removing all hard fat or sinew. Toss the pieces with 2 tablespoons sweet Hungarian paprika, 2 teaspoons sharp Hungarian paprika, 1 tablespoon oil and 1 teaspoon salt. Add black pepper to taste and let it marinate for 15 minutes to 1 hour or more.
-
Cut onions into half rings and chop garlic.
-
Heat 1 tablespoon oil in a skillet (or none, if nonstick is used), add meat and brown on all sides. Add onion and brown for 3 minutes. Add the rest of the paprika to taste (sharp paprika can make the stew fairly hot, so be careful). Mix in garlic, red wine, and water. Cook for 2 hours, or until meat is tender.
-
Add sauerkraut and cook for 30 minutes.
-
Serve with boiled potatoes or noodles.
Tips
- Optional: Add the slurry of flour and water and bring to a boil to thicken sauce. Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side.
- If you can't find Hungarian paprika at your local supermarket, it's usually available online.
Recipe Tags: