Goulash with Sauerkraut

Goulash with Sauerkraut

Main course

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Cook Time

2 h 30 min

Servings

6

Difficulty

Medium

Prep Time

30 min

This Thermomix® recipe for Goulash with Sauerkraut is ready in 2 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

A hearty goulash with sauerkraut, perfect for the cold season. This dish is rich and warming, ideal as a main course for a hearty lunch or dinner. The preparation takes some time, but the result is an aromatic and satisfying dish for the whole family. The meat is gently braised and harmonizes wonderfully with the sour sauerkraut.

Ingredients (12 ingredients)

  • 1000 g Pork goulash - shoulder and neck
  • 300 g Onions
  • 2 Stk. Garlic cloves
  • 2 tbsp Rapeseed oil
  • 2 tsp Sweet paprika powder
  • 0.5 tsp Caraway
  • 400 g Sauerkraut
  • 800 ml Meat broth
  • 200 g sour cream
  • 2 Stk. Bay leaves
  • to taste Salt
  • to taste Pepper

Preparation (6 steps)

1

Chop onions and garlic

Thermomix® Setting
3 sec/Speed 5, 3 sec/Speed 7

Put 300 g of onions, halved, into the mixing bowl and chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for 3 sec./speed 7. Use the spatula to push everything down from the edge.

3
2

Sauté onions and garlic

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp rapeseed oil to the onions and garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
3

Sear the meat (NOT in the Thermomix!)

Cut 1 kg pork goulash (shoulder and neck) into cubes. Heat 2 tbsp rapeseed oil in a large pan with a high rim or a roasting pan and sear the meat sharply on all sides, seasoning with salt and pepper. Add the onions and garlic from the Thermomix and sauté briefly.

4

Add sauerkraut and spices

Stir 400 g sauerkraut (jar or can) into the fried meat and sauté briefly. Stir in 2 tsp sweet paprika powder, 1/2 tsp caraway and 2 bay leaves.

5

Braise goulash

Thermomix® Setting
90 min/212°F/Speed 1/Linkslauf 100 Reverse

Add 800 ml of meat broth until all ingredients are just covered. Braise the goulash with the lid on for 90 min./100°C/speed 1/reverse rotation until the meat is nice and tender. Stir occasionally and add broth or water if necessary.

5400
6

Refine and serve goulash

Stir in 200 g sour cream and season the goulash with salt and pepper. Serve the goulash.

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About this recipe

Goulash with sauerkraut - a dish that evokes memories. My grandma always prepared it in a large stew pot on the stove, the scent filled the whole house. It was a meal for cold winter days, a feast after a long walk in the snow. This recipe is a tribute to her culinary skills, adapted to the modern kitchen with the Thermomix®. The secret to a good goulash lies in the quality of the ingredients. The pork goulash, ideally a mixture of shoulder and neck, should be well marbled. The fat provides flavor and keeps the meat juicy. The onions form the basis for the sauce and give sweetness, while the garlic adds a spicy note. The sauerkraut, whether from a jar or can, brings the characteristic acidity into play, which makes the goulash so special. Sweet paprika powder provides the typical color and a mild aroma, caraway supports digestion and the bay leaves add a subtle spice. The meat broth is the basis for the sauce and the sour cream rounds off the dish and makes it creamy. The preparation in the Thermomix® makes the preparation much easier. Chopping onions and garlic is lightning fast and sautéing in the mixing bowl saves time and washing up. However, the meat is fried in a separate pan or roasting pan to create roasted aromas that are essential for the taste. Make sure to sear the meat in portions so that it does not boil, but really browns. After searing, everything is combined in the roasting pan and gently braised in the Thermomix®. The long braising time is important so that the meat becomes tender. For a vegetarian version, the meat can be replaced with smoked tofu or soy goulash. Use vegetable broth instead of meat broth. For a vegan version, replace the sour cream with a plant-based alternative, such as cashew cream. Also experiment with other spices: juniper berries, marjoram or thyme go perfectly with the goulash. Serve the goulash with boiled potatoes, potato dumplings, spaetzle or simply with fresh bread for dipping the sauce. A dollop of sour cream or a spoonful of fresh yogurt also go well with it. A green salad or coleslaw is a suitable side dish. The goulash can be prepared well in advance and tastes even better the next day. It can be kept in the refrigerator for several days. You can also freeze it in portions. Simply reheat before serving and, if necessary, dilute with some broth or water.

Tags

#Meat #Hearty #Winter #Goulash #Sauerkraut

Allergens

  • Celery
  • Mustard

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