Goulash from Szegedin (Cabbage Stew)


4 Servings

  1. Sauté finely chopped onion in hot olive oil until golden-brown, add paprika, the diced meat and salt, roast, pour at least ¼ l of Welschriesling and boil completely down, fill up with water or soup, simmer meat until half done.
  2. Cut sauerkraut coarsely, wash if necessary (in case you want it less sour). Mix sauerkraut and the shredded raw potato, simmer until done, finally add cream and season to taste with salt pepper or chilli.
  3. Bread dumplings as classical side dish …

… and the classic Blaufränkisch.


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