Segedin Goulash

By The Krautfather  

September 27, 2012

  • Prep: 20 mins
  • Cook: 1 min
  • Yields: N/A


2 tablespoons shortening or vegetable oil

1 large onion, chopped

1 1/2 teaspoon caraway seeds,salt,ground pepper

1 1/2pounds boneless pork stew meat, cut in 1-inch cubes

2 tablespoons all-purpose flour

1/3 cup dry white wine

2/3 cup water

8 ounces SAUERKRAUT, rinsed

1/2 cup sour cream

1 medium tomato, diced


1Heat shortening in 4-quart Dutch oven. Add onion and cook over high heat until soft. Sprinkle seasonings over and mix well; cook 1 minute. Add pork and cook until browned. Sprinkle flour over surface and stir in. Pour in wine and stir up browned bits from the bottom of pan. Add water,cover partially and simmer 45 minutes longer.

2Add half of Frank's Kraut and continue coocing until meat is tender, 20-30 minutes longer

3When meat is tender, add remaining Frank's Kraut, sour cream and tomato. Cook gently until heated through, 3 to 4 minutes.


Nutrition Facts

Serving Size4-6

1 Review


June 21, 2017

Thanks Paul for the recipe, and than you Saurkraut team to share it with us.

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