Szeged goulash with fried potatoes

Braised pork ragout with sauerkraut and crème fraîche dip

Hungary wrote the recipe, we did the long braising: pork ragout turns meltingly tender in its paprika broth, while sauerkraut brings the tangy edge. Next to it, rosemary fried potatoes and a dollop of creme fraiche dip.

kcal
507
Protein
34.0 g
Carbs
40.1 g
Fat
21.1 g

per portion (470 g)

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Szeged goulash with fried potatoes

Why you'll love it

How it tastes

Mild paprika and caraway, tangy kraut, tender pork, crisp potatoes and a cool dip with chives.

Perfect for

For everyone who loves a Sunday braise without hours at the stove

Recipe Cook it yourself

  • Prep approx. 35 min
  • Braise approx. 55 min
  • Total approx. 90 min

A spicy pork goulash braised with sauerkraut, paprika and caraway, served with crispy rosemary roast potatoes and a fresh herb dip. The goulash practically cooks itself while the potatoes roast in the oven.

  1. Szeged goulash with fried potatoes, step 1: Meat

    Meat

    Heat the oil in a casserole. Sear the meat in batches over a high heat until browned all over, then season. Reduce the heat, add the onion and sweat for approx. 3 mins. Add the tomato purée and cook for approx. 1 min.

  2. Szeged goulash with fried potatoes, step 2: Braise the goulash

    Braise the goulash

    Pour in the water, add the stock powder, paprika and caraway and bring to the boil. Stir in the sauerkraut. Cover and braise over a low heat for approx. 40 mins. Remove the lid and continue braising uncovered for approx. 15 mins until the meat is tender.

  3. Szeged goulash with fried potatoes, step 3: Roast potatoes

    Roast potatoes

    Preheat the oven to 200°C. Toss the potatoes with all the other ingredients and spread out on a baking tray lined with baking parchment. Roast in the middle of the oven for approx. 15 mins. Increase the temperature to 240°C and roast for a further approx. 15 mins until the potatoes are crispy.

  4. Szeged goulash with fried potatoes, step 4: Herb dip

    Herb dip

    Warm the oil in a small frying pan. Sweat the garlic for approx. 1 min, add the herbs and cook briefly, then transfer immediately to a bowl and leave to cool. Stir in the quark and crème fraîche and season.

  5. Szeged goulash with fried potatoes, step 5: Thicken the goulash

    Thicken the goulash

    Stir the cornflour into the goulash and simmer for approx. 1 min until the sauce thickens slightly. Season to taste with salt and pepper.

  6. Szeged goulash with fried potatoes, step 6: To serve

    To serve

    Serve the goulash with the roast potatoes and the herb dip on the side.

Tip:
The goulash tastes even better reheated the next day, so it's worth making it the day before.
Variation:
Replace some of the paprika with hot paprika for a spicier goulash.
Goes well with:
A green leaf salad.

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What's inside

Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.

507kcal

Nutrition facts

per portion (470 g) · 2121 kJ

Energy from

  • Protein 28 %
  • Carbohydrates 33 %
  • Fat 39 %

Share of daily intake

  • Protein34.0 g68 %
  • Carbohydrates40.1 g15 %
  • of which sugars6.8 g8 %
  • Fat21.1 g30 %
  • of which saturates6.5 g33 %
  • Salt6.3 g105 %

Reference intake of an average adult (8400 kJ / 2000 kcal).

All nutrition facts per portion and 100 g
NutrientPortion100 g
Energy2121 kJ507 kcal451 kJ108 kcal
Fat21.1 g4.5 g
of which saturates6.5 g1.4 g
Carbohydrates40.1 g8.5 g
of which sugars6.8 g1.5 g
Fibre7.6 g1.6 g
Protein34.0 g7.2 g
Salt6.3 g1.3 g

Ingredients

  • Potatoes
  • Pork ragout, stewing pork from free-range Thurgau pigs (CH)
  • Water
  • Raw sauerkraut
  • Onions
  • Low-fat quark
  • Crème fraîche
  • Rapeseed oil
  • Salt, pepper
  • Tomato purée
  • Paprika
  • Vegetable stock
  • Cornflour
  • Chives
  • Italian parsley
  • Rosemary
  • Extra virgin olive oil
  • Garlic
  • Caraway
  • Cajun seasoning
Full declaration

Potatoes, pork ragout, stewing pork from free-range Thurgau pigs (CH), water, raw sauerkraut (white cabbage, salt, antioxidant ascorbic acid), onions, LOW-FAT QUARK (MILK), CRÈME FRAÎCHE, rapeseed oil, salt, pepper, tomato purée (tomatoes, salt), paprika, vegetable stock (sea salt, maltodextrin, vegetables 5% (parsnips, leeks, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), cornflour, chives, Italian parsley, rosemary, extra virgin olive oil, garlic, caraway, Cajun seasoning (natural crystal salt, paprika, garlic, coriander, chilli, cumin, allspice, paprika granules, pepper, oregano, maltodextrin, cardamom, smoked salt (salt, smoke), thyme, flavouring, ginger, fennel.).

Translated – the German declaration is legally binding.

Show German declaration

Kartoffeln, Schweins Ragoût Voressen Thurgauer Freilandschwein (CH), Wasser, Sauerkraut roh (Weisskohl, Salz, Antioxidationsmittel Ascorbinsäure), Zwiebeln, MAGERQUARK (MILCH), CREME FRAICHE, Rapsöl, Salz, Pfeffer, Tomatenpüree (Tomaten, Salz), Paprika, Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Maisstärke, Schnittlauch, Peterli Ital., Rosmarin, Olivenöl extra vergine, Knoblauch, Kümmel, Cajun (Kristall-Natursalz, Paprika, Knoblauch, Koriander, Chili, Kreuzkümmel, Piment, Paprikagranulat, Pfeffer, Oregano, Maltodextrin, Kardamom, geräuchertes Salz (Salz, Rauch), Thymian, Aroma, Ingwer, Fenchel.).

Allergens

Contains Milk, Mustard. May contain traces of other allergens.

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