Szegediner Gulasch
Main Course item created by JRSofty, Oct 7, 2013
  • This is a mildly spicy stew, that is great during those cold winter days to help warm you up. I have no idea about the name, that is just what it is called here in Germany. I do not think this is actually a German dish though.

    1 kg Beef Gulasch (Stew meat basically, cut down to bite size)
    600g Sauerkraut (fluid removed)
    3 large Onions coarsely chopped
    1/4 L Dry Red Wine
    2 Tbls Tomato Paste
    3 Tbls Sweet Paprika Powder
    1 Tsp Hot Paprika Powder
    1 Tsp Cayenne Pepper
    1 L Beef Broth
    200 g Creme Fraisch.

    Use a large pot add a little oil and make it hot. Cut the beef to bite size (meat counters may not cut them down small enough) and lightly brown meat. This could be done a little bit at a time to make sure that they all have the same consistency. Salt and pepper and put in a bowl. Now fry the onions in the same oil, until they are glassy, and then put them with the meat. Next put the sauerkraut into the pot and fry it up so that it starts browning a bit. Add paprika powder and cayenne pepper and mix well. Now add the meat and onions back into the pot. Add the red wine, and some of the broth. Cover and cook for a minimum of 2 hours, stirring occasionally and adding some more of the broth from time to time. After at least 2 hours is complete mix in the Creme Fraisch and serve with, mashed potatoes, cooked potatoes, or potato dumplings. Could also be served with dark bread.

  • gulasch.jpg