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Grandma Drexler's Bavarian Goulash

Rated as 4.29 out of 5 Stars

"Traditional, wholesome, and all-around tasty. This recipe is about 400 years old. If the thickness is not to your liking, you can sift in flour until the desired thickness is reached. Serve hot over dumplings or whatever you feel like eating with, though dumplings are recommended. Ooh! I should put my dumpling recipe on here...maybe..."
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40 m servings 202
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts

Per Serving: 202 calories; 14.2 4.8 13.8 53 405 Full nutrition

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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...

Tasty and easy to cook. Thanks.

Big hit! Thanks for sharing!

I followed this recipe as written. It was a big hit in our household.