Goulash with Sausage and Sauerkraut Recipe

Name: Goulash with Sausage and Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound Hungarian sausage, such as kolbasz (smoked with paprika), sliced crosswise 1/2 inch thick; 1 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes; 1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes; 1/3 cup bacon fat or vegetable oil; 4 large onions (4 pounds), finely chopped; 1/3 cup sweet Hungarian paprika; 1 pound sauerkraut, drained; 3 cups chicken stock or canned low-sodium broth, plus more, if needed; 4 bay leaves; 1/2 teaspoon dried thyme; Salt and freshly ground pepper; 1 cup sour cream, plus more for serving; Snipped chives, for sprinkling

Servings: persons

3/4 pound Hungarian sausage, such as kolbasz (smoked with paprika), sliced crosswise 1/2 inch thick
1 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes
1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
1/3 cup bacon fat or vegetable oil
4 large onions (4 pounds), finely chopped
1/3 cup sweet Hungarian paprika
1 pound sauerkraut, drained
3 cups chicken stock or canned low-sodium broth, plus more, if needed
4 bay leaves
1/2 teaspoon dried thyme
Salt and freshly ground pepper
1 cup sour cream, plus more for serving
Snipped chives, for sprinkling

1
In a large skillet, fry the sausage over moderately high heat, tossing, until lightly browned on both sides.
2
Drain on paper towels.
3
Add half of the beef and pork to the skillet and cook until browned all over, about 4 minutes per side.
4
Transfer to a plate and repeat with the remaining meat.
5
Heat the bacon fat in a large enameled cast-iron casserole.
6
Add the onions and cook over moderate heat until softened, about 12 minutes.
7
Sprinkle the paprika over the onions and cook, stirring, for 5 minutes.
8
Stir in the beef and pork, sauerkraut, stock, bay leaves and thyme.
9
Add more stock, if necessary, to just cover the meat and sauerkraut.
10
Bring the stew to a boil.
11
Cover and simmer over low heat for 1 hour.
12
Add the sausage and continue cooking until the beef and pork are very tender, about 1 hour longer.
13
Season with salt and pepper.
14
Let cool, then cover and refrigerate overnight.
15
Reheat the goulash over moderate heat until piping hot.
16
Discard the bay leaves.
17
Stir in the 1 cup of sour cream and cook until warmed through.
18
Sprinkle with chives and serve with sour cream on the side.

1524

kcal

Calories

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound Hungarian sausage, such as kolbasz (smoked with paprika), sliced crosswise 1/2 inch thick, 1 1/2 pounds boneless beef chuck, cut into 1 1/2-inch cubes, 1 1/2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes, 1/3 cup bacon fat or vegetable oil, and more.

Yes, Goulash with Sausage and Sauerkraut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Goulash with Sausage and Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions