High-protein Szegedin goulash with beef and sauerkraut

High-protein Szegedin goulash made with diced beef, onions, paprika and caraway, braised with sauerkraut and served with soured cream. A dinner with 39 g protein per plate.

At a glance

• Serves 4
• Prep time: 20 min
• Cooking time: 100 min
• Total time: 120 min
• Calories: 404 kcal per serving
• Protein: 39 g
• Fat: 24 g
• Carbs: 6 g

Ingredients

• 600g diced beef
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 1 tbsp tomato purée
• 2 tbsp paprika
• 400ml beef bone broth
• 500g sauerkraut
• 100g soured cream
• 1 tsp caraway seeds
• 1 bay leaf
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife · sieve · wooden spoon · ladle

1. Dice the onions and chop the garlic. If needed, cut the diced beef into 3 cm cubes.
2. Brown the meat in the olive oil in a casserole in two batches, for 4 minutes on all sides, then take it out.
3. Cook the onions in the fat for 5 minutes until golden brown. Stir in the garlic, tomato purée, paprika and caraway and immediately deglaze with the beef bone broth.
4. Return the meat and bay leaf to the pan, cover and braise over a low heat for 60 minutes.
5. Drain the sauerkraut, stir it in and braise everything for another 30 minutes until the meat is tender.
6. Remove the bay leaf, season with salt and pepper and serve the goulash with a dollop of soured cream each.

Good to know

Szegedin goulash is a classic of Viennese and Hungarian cooking, made here with beef. The sauerkraut braises along with it and makes the goulash tangy and full of flavour, while the soured cream mellows it.

Swaps

Diced beef → turkey thigh (about 50 minutes braising time). Soured cream → Greek yoghurt. Olive oil → ghee (contains milk). Sweet paprika → half hot paprika (spicier).

Cooking tips

Paprika burns quickly and then turns bitter, so deglaze straight away. If you like it less sour, rinse the sauerkraut briefly first.

Storage

Keeps for 3 days in the fridge and tastes even more flavourful on the second day; 3 months in the freezer.

Allergens

Contains milk (soured cream), and the broth may contain celery; gluten-free, no egg or nuts. Suitable in pregnancy.

Frequently asked questions

Can you freeze Szegedin goulash?

Keeps for 3 days in the fridge and tastes even more flavourful on the second day; 3 months in the freezer.

How long does Szegedin goulash keep in the fridge?

Keeps for 3 days in the fridge and tastes even more flavourful on the second day; 3 months in the freezer.