Creamy Sauerkraut Stew (Slovak Segedinsky Gulash)
Recipe type: Stew
Cuisine: Slovak
- 2 large onions
- 50 ml/3 generous tbsp lard (or other cooking fat)
- 600g / 1.3 lb beef or pork stew meat
- 5 ml/ 1 tsp ground caraway
- 1 bay leaf
- 1 kg/2.2 lb sauerkraut
- 1 l/ 4 cups bone broth or water
- 30 ml/2 tbsp paprika
- 250 g/1 cup heavy cream or coconut cream
- salt and pepper to taste
- Chop onions. Melt lard or other oil in pot, cook onions over a slow heat until softened.
- Chop meat into cubes and add to onion, as well as caraway and bay leaf.
- Brown meat, then add paprika and quickly pour water over (paprika burns quickly), cover with the lid, and let simmer, 1 hr for pork, 3-4 hrs for beef.
- Coarsely chop sauerkraut so you don't have long strings and add to simmering pot, until the sauerkraut is soft, about 20 min.
- Just before serving add the cream or coconut cream.
- See above for serving suggestions.
Recipe by Almost Bananas at https://www.almostbananas.net/creamy-sauerkraut-stew-slovak-segedinsky-gulash/
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