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Szeged goulash

Szeged goulash

Preparation time:
60 min
Difficulty level:

Nutritional values:

12 g
37 g
20 g


Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)½ (1,5 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Caraway seedCaraway seed 1 Pinch(s)
Bay leafBay leaf 2 g
Marjoram (dried)Marjoram (dried) ½ Teaspoon
Paprika powderPaprika powder ½ Teaspoon
sour cream, sour cream (24% fat)sour cream, sour cream (24% fat) 1 ½ Teaspoon
Tomato paste (double concentrated)Tomato paste (double concentrated) ½ Teaspoon
Pork chop, loin (lean, organic quality)Pork chop, loin (lean, organic quality) 150 g
Sauerkraut (canned)Sauerkraut (canned) 50 g
Coconut oil, coconut oilCoconut oil, coconut oil 10 g


Step 1:
Finely chop onions. Fry in coconut oil until golden brown. Stir in tomato paste and reduce heat. Add paprika powder.
Step 2:
Infuse with warm water. Increase heat again. Season with salt, pepper, cumin, bay leaf and garlic and simmer covered.
Step 3:
Reduce heat and add the diced meat and sauerkraut. Simmer slowly on low heat for about 45 minutes until the sauerkraut and meat are tender. Finish with sour cream.

Macronutrient distribution:

The recipe Szeged goulash is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
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