Grandma Drexler's Bavarian Goulash
Ingredients40 m servings 202
- Melt butter in a large pot over medium-high heat. Cook and stir onion and garlic in melted butter until the onion is golden brown, 10 to 15 minutes.
- Stir pork, marjoram, paprika, salt, basil, dill, and mustard powder into the onion mixture; cook and stir until pork is only slightly pink in the center, 5 to 7 minutes.
- Pour about half the water over the pork mixture. Add sauerkraut and sour cream; stir. Bring the mixture to a boil and add remaining water; cook at a boil until thickened, about 15 minutes.
Per Serving: 202 calories; 14.2 4.8 13.8 53 405 Full nutrition
ReviewsRead all reviews 6
I loved this! I used some white wine and chicken stock instead of the water. I subbed Dijon mustard for the powder, ground dill for the seed, and some chili flakes. I wasn't going to serve it wi...
I loved this goulash. I followed the recipe exactly. It was easy to make, creamy with a bit of sauerkraut, but not over-powering. I served it over Tim Drexler's steam cooked dumplings, whi...
This is the second time I made this, I subbed Lowesaft extra scharf mustard for ground mustard and Bavarian water (pils beir) for the tap water, serving over spaetzel. My wife can’t wait for th...