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.

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