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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Ingredients

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

Directions

  • 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.

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  • 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; 14.2 g total fat; 53 mg cholesterol; 405 mg sodium. 4.8 g carbohydrates; 13.8 g protein; Full Nutrition

Reviews (6)

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Most helpful positive review

Rating: 5 stars
06/11/2014
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
(4)
7 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/11/2014
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
(4)
Rating: 5 stars
06/11/2014
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
(4)
Rating: 5 stars
02/28/2014
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
(4)
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Rating: 5 stars
12/10/2018
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
01/11/2017
Tasty and easy to cook. Thanks. Read More
Rating: 5 stars
12/25/2016
Big hit! Thanks for sharing! Read More
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Rating: 5 stars
01/04/2016
I followed this recipe as written. It was a big hit in our household. Read More