|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 5g||19%|
|Total Sugars 5g|
|Vitamin C 19mg||94%|
|*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.
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
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.
- 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.