140 min. total time
Ingredients for 4 portions
| 500 | g | Pork (from free-range pigs, for goulash) |
| 400 | g | Sauerkraut |
| 3 | pcs | Onion |
| 2 | pcs | Garlic clove |
| 2 | tbsp | Clarified butter |
| 1 | tbsp | Tomato paste |
| 100 | g | Bacon cubes |
| 400 | ml | Beef brotd |
| 1 | tsp | Paprika powder |
| 1 | tsp | Caraway seeds |
| 200 | ml | Beer (dark) |
| 3 | pcs | Juniper berry |
| 1 | pcs | Bay leaf |
| 2 | tbsp | Honey |
| 0.5 | tsp | Salt |
| 4 | tbsp | Sour cream |
Preparation
- Cut the pork into cubes of approximately 2.5 x 2.5 cm. Peel and finely chop the onion and garlic. Squeeze the sauerkraut well, if it is very sour, rinse it slightly in a sieve.
- Melt the clarified butter in a large pot, sauté the onion cubes until translucent, stirring often. Once the onion is translucent, add the pork and bacon cubes, increase the heat slightly and roast while stirring constantly.
- Add the garlic, roast briefly, then season with paprika, caraway seeds, and tomato paste, deglaze with beef broth and beer. Crush the juniper berries slightly, then add the juniper berries and bay leaf to the goulash.
- Now let it simmer just below boiling point for 90 minutes with the lid closed. Stir occasionally. At the end of the cooking time, remove the bay leaf. Cut the sauerkraut into small pieces with a sharp knife.
- Stir the sauerkraut into the goulash and let it simmer gently without a lid for 20-25 minutes, stirring occasionally. Season with salt and honey, serve on plates and garnish with sour cream.
Nutrition score
515
30,34 g
36,21 g
22,47 g
140 min. total time | 30 min. preparation time | 110 min. cook & rest time
