Serving Szegediner Gulasch German Style

Szegediner Gulasch German Style

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Szegediner Gulasch German Style

The Szegediner Gulasch German Style is a combination of goulash and sauerkraut. The Szegediner Gulasch recipe came originally from Hungary but also found its way into German kitchens. My grandmother already prepared this delicious meal for us.

Ingredients for Szegediner Gulasch German Style:

  • 800-1000 g (1.76-2.2 oz) of pork roast OR beef roast OR cut goulash
  • 180 g (6.34 oz) of bacon (5 slices)
  • 400 g (14.1 oz) of onions
  • 810 g ((1.78 lb) of Sauerkraut
  • 1 tablespoon of sunflower oil
  • 3 cloves of garlic
  • 3 tablespoons of tomato paste
  • 2 cubes of Knorr vegetable bouillon
  • 1-2 teaspoons of sugar
  • 1 teaspoons of salt
  • 2 teaspoons of paprika
  • ½ teaspoon of caraway seeds
  • 2 bay leaves
  • 5 juniper berries
  • 5 tablespoons crème fraîche OR sour cream
  • 1 potato (about 300 g – 10.58 oz)
  • 500-600 ml (1.05-1.26 pt) of water

Ingredients for Szegediner Gulasch

Preparation of the ingredients:

Wash the meat, dry it with a paper kitchen towel and cut into cubes about 2.5cm – 1 inch. Peel the onions and cut them into strips. Peel the garlic and dice. Cut the bacon slices lengthwise and then into small pieces.

Preparation of the ingredients

Preparation of the Szegediner Gulasch German Style:

Heat the oil in a saucepan, add the bacon and meat cubes and brown them. Add the onions and garlic, mix and fry for about 5 minutes. Mix the tomato paste with the ingredients and add the water to the saucepan. Crumble the vegetable cubes on top, add salt, sugar, paprika, caraway seeds, bay leaves, and juniper berries. Mix well, bring it to boil and turn the heat down to medium-low. Let the goulash cook for 50 minutes. Check from time to time on the meat and replace evaporated water if necessary. If you use beef meat, add 25-30 minutes of cooking time.

Frying of the meat      Spices of the goulash

Finishing the Goulash:

In the meantime place the sauerkraut in a sieve to let it drain. If you use the American Sauerkraut, make sure to rinse it under water. Add the sauerkraut and crème fraîche to the goulash mix the ingredients well and let it cook for 25 more minutes.

Peel the potato and grate into the goulash using a box grater with fine holes. While continually stirring cook for two more minutes and turn the heat off. Remove the bay leaves and juniper berries, and spice to your taste.

   Finishing Szegediner Goulasch   Finishing the meal

Serve the Szegediner Goulash with boiled potatoes or Oma’s dumplings. To try Oma’s Letscho Recipe click here and for the Zigeuner Schnitzel Recipe click here.

Szegediner Gulasch German Style