Szeged Goulash with Paprika, Sauerkraut and Sour Cream

(about 40 min):

Cut the meat into thumb-sized pieces. Peel the onion and cut into rough cubes. Peel the garlic and cut into fine leaves. Remove seeds from peppers, clean and cut into small leaves.

Remove peel from potatoes, clean, quarter and make in light salted water. Fry the onions and meat in hot olive oil, add the paradeis pulp and fry briefly.

Add paprika powder, mix and pour vegetable soup. Add marjoram and caraway seeds, bring to a boil and simmer for half an hour.

Sauté paprika in hot olive oil*, add garlic, then add both to the goulash, mix in and finally add sauerkraut – let it bubble up repeatedly and season.

Arrange the goulash in a deep dish, pour a spoonful of sour cream over it, sprinkle with chives and serve the boiled potatoes separately. Sprinkle with the remaining chives.

(*= sauté a little bit, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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