Szegediner Goulash

Tobi Kretschmer

1 pound stew beef and 1 lb stew pork

1 lb or 2 big cans of German Sauerkraut

4 tbsp sunflower oil

2 medium size onions

1 glass dry red wine (optional)

3 tbsp tomato paste

caraway seeds to taste

3 tbsp Hungarian paprika powder

3 tbsp Paprika powder semi-hot or spicy chili pepper

salt, pepper to taste

2 tsp potato starch

3 cups of water

sour creme

 

Combine all ingredients in a Slow Cooker and heat for approximately 6 hours until meat is tender.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s