Hungarian Goulash with Sauerkraut
Take your taste buds on a journey through Eastern Europe with this hearty and flavorful Hungarian Goulash with Sauerkraut. This comforting stew combines tender beef chuck, slowly simmered with sweet Hungarian paprika and aromatic caraway seeds, creating a rich, savory base that’s both satisfying and fragrant. Potatoes and tangy sauerkraut are added for a delightful balance of textures and a signature hint of brightness that elevates this classic goulash. Perfect for chilly nights, this one-pot recipe is a celebration of bold spices, robust flavors, and traditional ingredients. Serve it with a dollop of creamy sour cream and a sprinkle of fresh parsley for the ultimate rustic meal that’s sure to impress. Ready in just over two hours and ideal for family dinners, this dish is a must-try for fans of hearty comfort food infused with authentic Hungarian flair.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large onion (finely chopped)
- 3 garlic cloves (minced)
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 bay leaves
- 3 medium potatoes (peeled and cut into 1-inch cubes)
- 2 cups sauerkraut (rinsed and drained)
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper and set aside.
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, searing them on all sides until browned, about 5–7 minutes per batch. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add the chopped onions. Sauté for 5–7 minutes until softened and golden.
Stir in the garlic, sweet Hungarian paprika, and caraway seeds, cooking for 1 minute until aromatic.
Add the tomato paste to the pot and stir well to coat the onions and spices.
Return the beef to the pot, then pour in the beef broth. Add the bay leaves and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let it simmer for 1 hour, stirring occasionally to prevent sticking.
After 1 hour, add the cubed potatoes to the pot. Stir well and continue simmering for an additional 30 minutes.
Rinse and drain the sauerkraut, then stir it into the pot. Simmer for another 30 minutes, or until the beef is tender and the flavors have melded together.
Remove the bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the goulash hot, topped with a dollop of sour cream (if desired) and garnished with fresh chopped parsley.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 26.2 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
