Hungarian Goulash With Sauerkraut Recipe

Name: Hungarian Goulash With Sauerkraut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter; 1 large yellow onion, finely chopped; 1 lb boneless beef chuck, cut in 1 1/2 inch cubes; 1 lb boneless pork shoulder, cut in 1 1/2 inch cubes; 1 lb boneless veal shoulder, cut in 1 1/2 inch cubes; 3 tablespoons hungarian sweet paprika; 1/4 cup warm water; 1 1/2 teaspoons salt; 1/4 teaspoon fresh ground blach pepper; 3/4 cup beef broth; 2 cups sauerkraut, rinsed well and wrung fairly dry; 1 cup sour cream, at room temperature

Servings: persons

1/4 cup unsalted butter
1 large yellow onion, finely chopped
1 lb boneless beef chuck, cut in 1 1/2 inch cubes
1 lb boneless pork shoulder, cut in 1 1/2 inch cubes
1 lb boneless veal shoulder, cut in 1 1/2 inch cubes
3 tablespoons hungarian sweet paprika
1/4 cup warm water
1 1/2 teaspoons salt
1/4 teaspoon fresh ground blach pepper
3/4 cup beef broth
2 cups sauerkraut, rinsed well and wrung fairly dry
1 cup sour cream, at room temperature

1
Melt butter in a large Dutch oven over medium high heat. Add onions and saute until golden, about 7 minutes. Remove to a large bowl.
2
Brown meat in Dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns.
3
Blend the paprika with the warm water and the salt and pepper.
4
Return onion and meats to pot along with any accumulated juices, the paprika mixture, and beef broth, and bring to a boil. Adjust heat and simmer mixture until all meats are tender, about 2 hours. Check pot occasionally and add a little more water if mixture threatens to scorch.
5
Mix in sauerkraut, cover and simmer 10 minutes, then smooth in sour cream and heat through 5 minutes. Do not allow to boil or sour cream will curdle. Taste for salt and pepper and add if needed.

820

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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 12 ingredients. The key ingredients include: 1/4 cup unsalted butter, 1 large yellow onion, finely chopped, 1 lb boneless beef chuck, cut in 1 1/2 inch cubes, 1 lb boneless pork shoulder, cut in 1 1/2 inch cubes, and more.

Yes, Hungarian Goulash With 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!

Hungarian Goulash With Sauerkraut

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions