Grandma Drexler's Bavarian Goulash

Traditional, wholesome, and all-around tasty. This recipe is about 400 years old. If the thickness is not to your liking, you can sift in flour until the desired thickness is reached. Serve hot over dumplings or whatever you feel like eating with, though dumplings are recommended. Ooh! I should put my dumpling recipe on here...maybe...

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 202 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon butter
• ¾ cup sour cream
• 1 clove garlic, minced
• 1 teaspoon paprika
• ½ onion, chopped
• 1 pinch dried basil
• 2 ½ cups water, divided
• 1 pinch mustard powder
• 1 cup sauerkraut
• 1 pound pork, cut into 1-inch cubes
• 1 tablespoon dried marjoram, or to taste
• 1 pinch dill seed

Recipe Instructions

Step 1

Melt butter in a large pot over medium-high heat. Cook and stir onion and garlic in melted butter until the onion is golden brown, 10 to 15 minutes.

Step 2

Stir pork, marjoram, paprika, salt, basil, dill, and mustard powder into the onion mixture; cook and stir until pork is only slightly pink in the center, 5 to 7 minutes.

Step 3

Pour about half the water over the pork mixture. Add sauerkraut and sour cream; stir. Bring the mixture to a boil and add remaining water; cook at a boil until thickened, about 15 minutes.