Simple Goulash With Sauerkraut Recipes

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EASY CLASSIC GOULASH



Easy Classic Goulash image

This version of classic American beef goulash makes an easy one-pot meal for the whole family. We love it.

Provided by Dawn Bohler

Categories     Main Dish Recipes     Pasta

Time 1h25m

Yield 8

Number Of Ingredients 12

2 pounds lean ground beef
2 large yellow onions, chopped
6 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 cups water
½ cup sofrito sauce (such as Goya®)
3 tablespoons Worcestershire sauce
2 tablespoons Italian seasoning
1 tablespoon seasoned salt, or to taste
3 bay leaves
2 ½ cups uncooked elbow macaroni

Steps:

  • Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes.
  • Stir tomato sauce, diced tomatoes, water, sofrito, Worcestershire sauce, Italian seasoning, seasoned salt, and bay leaves into beef mixture. Bring mixture to a boil, reduce heat to low, cover the pot, and simmer, stirring occasionally, until flavors blend, about 20 minutes.
  • Pour macaroni into beef mixture, cover the pot, and continue simmering until pasta is tender and flavors are completely blended, about 25 minutes. Discard bay leaves.

Nutrition Facts : Calories 442.4 calories, Carbohydrate 41.5 g, Cholesterol 68.6 mg, Fat 18.1 g, Fiber 4.8 g, Protein 28.3 g, SaturatedFat 6.4 g, Sodium 1270.8 mg, Sugar 10.2 g

SZEKELYGULYAS (SAUERKRAUT GOULASH)



Szekelygulyas (Sauerkraut Goulash) image

Provided by R. W. Apple Jr.

Categories     main course

Time 2h45m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1/3 cup finely chopped onion
1/4 cup sweet Hungarian paprika
Pinch of hot Hungarian paprika, or cayenne
1 1/2 pounds boneless pork shoulder, cut into 1/2-inch cubes
1 clove garlic, peeled and minced
1/2 teaspoon caraway seeds
1/2 teaspoon minced fresh dill
1/2 Italian frying pepper, finely chopped
1/2 ripe tomato, finely chopped
3 pounds packaged (refrigerated, not canned) sauerkraut, rinsed and well drained
1 1/2 cups sour cream
1 1/2 cups heavy cream
1 1/2 tablespoons all-purpose flour

Steps:

  • Heat the oil in a 4- to 6-quart saucepan or casserole over medium heat. Add onion and saute until translucent, about 3 minutes. Remove pan from heat, and add 2 tablespoons water and the sweet paprika and hot paprika. Place pan over low heat, and saute 3 minutes. Add pork, garlic, caraway seeds, dill and 2 more tablespoons water. Cover, and cook until pork is tender, about 1 hour, stirring occasionally and adding a tablespoon or two of water if it seems too dry.
  • Add chopped pepper and tomato to pan. Cover, and cook over low heat for 10 minutes. Uncover and cook, stirring occasionally, until most of the liquid has evaporated. Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour.
  • Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan. Cover and continue to cooking, stirring occasionally, for 15 to 20 minutes. Garnish with a dollop of the reserved sour cream mixture, and pass the remainder separately.

Nutrition Facts : @context http, Calories 696, UnsaturatedFat 27 grams, Carbohydrate 19 grams, Fat 59 grams, Fiber 9 grams, Protein 25 grams, SaturatedFat 28 grams, Sodium 1627 milligrams, Sugar 9 grams, TransFat 0 grams

HUNGARIAN GOULASH WITH SAUERKRAUT



Hungarian Goulash with Sauerkraut image

There is Goulash and there is Goulash and there is this Goulash, they are mostly all good but I find this one distinctive. The saurerkraut gives great flavor. Do ahead and reheat the flavor is even better. I use wine cured kraut.

Provided by Bergy

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon lite olive oil
1 lb beef, stewing meat in 1-inch cubes
1 lb pork, cut into 1 "cubes
2 medium onions, sliced
2 tablespoons hot paprika, hungarian
1/2 teaspoon dried marjoram
2 lbs sauerkraut, rinsed,squeezed dry
1 cup sour cream
1 teaspoon caraway seed
salt
cooked hot buttered noodles

Steps:

  • In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
  • Add onions to the skillet, saute 5 minutes.
  • Pour off excess fat and return meat to the pot.
  • Sprinkle in the paprika and Majoram.
  • Top with sauerkraut.
  • Bake covered for 1 hour 350F degrees oven.
  • Add salt.
  • When ready to serve stir in the sour cream and caraway seeds.
  • Serve over hot buttered noodles.

SLOVAK PORK GOULASH WITH SAUERKRAUT



Slovak Pork Goulash with Sauerkraut image

This traditional goulash from Slovakia is called 'Segedin goulash' and consists of pork and sauerkraut and is a winter favorite in my family.

Provided by sabine13

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h40m

Yield 4

Number Of Ingredients 15

2 tablespoons vegetable oil
2 large onions, chopped
¾ pound pork shoulder, cut into cubes
1 cup water, or as needed
1 tablespoon tomato paste
1 tablespoon ground sweet paprika
½ teaspoon caraway seeds
salt to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 onion, chopped
18 ounces sauerkraut, drained
½ cup water
½ teaspoon caraway seeds, or to taste
salt to taste

Steps:

  • Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour.
  • Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes.
  • Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid.
  • Mix sauerkraut with goulash before serving.

Nutrition Facts : Calories 290.4 calories, Carbohydrate 22.7 g, Cholesterol 47.1 mg, Fat 16.8 g, Fiber 6.7 g, Protein 14.4 g, SaturatedFat 6.1 g, Sodium 1013.8 mg, Sugar 8.3 g

PORK AND SAUERKRAUT GOULASH



Pork and Sauerkraut Goulash image

A special goulash that's really not much work - very tasty and full of old fashioned flavor! Home style cooking at its best. :)

Provided by Julesong

Categories     Stew

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 lbs pork shoulder, cut into 1 1/2 inch cubes
3 slices bacon, chopped
2 teaspoons butter
2 teaspoons olive oil
3 cups chopped yellow onions
1 green bell pepper, seeded and cut into thin strips
1 red bell pepper, seeded and cut into thin strips
1 cup sliced mushrooms
1 teaspoon Hungarian paprika
1/2 bay leaf
1/2 cup chicken stock or 1/2 cup water (stock preferred)
3 cups chopped tomatoes (about 20 oz) or 5 fresh tomatoes, peeled,cored,and chopped
3 cups sauerkraut
1/2-1 teaspoon caraway seed (to your preferred taste - if you don't know, start with 1/2)
salt & freshly ground black pepper
1 cup sour cream

Steps:

  • Melt together the butter and olive oil in a heavy pot (one with a lid) and sauté the pork cubes and bacon until lightly browned.
  • Add the onion, green and red bell peppers, mushrooms, and paprika.
  • Sauté until vegetables have softened just beyond crisp and add the bay leaf, chicken stock, tomatoes, sauerkraut, and caraway seeds.
  • Cover and simmer over medium low heat for 1 hour or until meat is tender.
  • Season to taste with salt and pepper.
  • Remove the bay leaf and serve hot with a generous dollop of sour cream with each serving (goes well with cooked noodles!).

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This Hungarian pork and sauerkraut goulash served with sour cream on the top is the perfect combination and with great taste for your family dinner. This Hungarian pork and sauerkraut goulash served with sour cream on the top is the perfect combination and with great taste for your family dinner. 0. 0. Login to add posts to your read later list ; Soups. Best Mushroom Soup Recipe; Best Healthy ...
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Top Asked Questions

How to make goulash with pork and sauerkraut?
Add 1/2 teaspoon salt and a pinch of pepper. Bring pot of sauerkraut and pork to gentle boil, mixing well. Cover, simmer over low heat for 3-4 hours, stirring occasionally. When pork is melt in your mouth tender (3-4 hours) remove put from heat and remove lid. Let goulash cool off for about 20 minutes. Mix in sour cream.
What's the best way to make goulash at home?
Directions. Heat a large pot or Dutch oven over medium-high heat. Cook and stir beef in the hot pot until browned and crumbly, about 10 minutes; drain and discard grease. Stir onion and garlic into beef; cook and stir until onion is translucent, about 10 minutes. Stir tomato sauce, diced tomatoes, water, sofrito,...
How to make sauerkraut with sour cream and flour?
Add sauerkraut and toss gently to combine. Cover and cook over low heat, stirring occasionally, for an additional hour. Combine sour cream and heavy cream and mix well. Transfer half the mixture to a serving bowl, and refrigerate until needed. Add flour to the remainder, and stir until smooth. Add to pan.
What do you serve with Szegedin goulash soup?
Stir in the sauerkraut, return to a simmer, cover and simmer for another 20 minutes. Add salt to taste. Serve with a dollop of sour cream and swirl it in the soup before eating. Serve the goulash alone, with some crusty bread, with Homemade Spätzle and/or a leafy green or cucumber salad.

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