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...


Recipe Summary

10 mins
30 mins
40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

202 calories; protein 13.8g 28% DV; carbohydrates 4.8g 2% DV; fat 14.2g 22% DV; cholesterol 53.5mg 18% DV; sodium 404.8mg 16% DV. Full Nutrition

Reviews (7)

Read More Reviews
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
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 with the steamed dumpling so I added potatoes to the dish to thicken and make it more filling. A new fave! Read More
Rating: 5 stars
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 which was a perfect match for this. I will make this meal again. Read More
Rating: 5 stars
Big hit! Thanks for sharing! Read More
Rating: 5 stars
Delish! The whole fam loved it. It'll be going into the family cookbook. Read More
Rating: 5 stars
I followed this recipe as written. It was a big hit in our household. Read More
Rating: 5 stars
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 the timer to go ding. Read More
Rating: 4 stars
Tasty and easy to cook. Thanks. Read More