Grammy's Kitchen · Goulash · Veal Goulash With Sauerkraut
One of 109 goulash recipes we measured
It ranks #1 of 109 for depth of browning among the goulash recipes we compared. 1 cooks on www.simplyrecipes.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 63% |
| fat | 0% | 1% |
| aromatics | 0% | 33% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 107% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons unsalted butter or rendered beef fat |
| 907 g | 2 pounds veal, cut into 1 1/2-inch cubes |
| 240 g | 1 1/2 cups onions, sliced root to tip, 1/4-inch thick slices |
| 3 g | 1 teaspoon garlic, minced |
| 6 g | 1 teaspoon salt, plus more to taste |
| 1 g | 1/2 teaspoon black pepper |
| 242 g | 1 cup canned crushed tomatoes, or chopped fresh ripe tomatoes |
| 230 g | 1 cup full-fat sour cream |
| 5 g | 2 teaspoons paprika |
| 2 teaspoons caraway seeds, chopped or crushed in a mortar with pestle | |
| 822 g | 2 28-30 ounce jars sauerkraut (we recommend Bubbies, in the refrigerated section of the grocery store) |
| 19 g | 3 tablespoons fresh parsley, chopped |
Method: 7 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“As it was written here before: gulyás (goulash) is NOT a german food! That's hungarian. And as a hungarian from Hungary I have to tell you that this reciepe is not even a gulyás (which is a delicious soup with vegetables and meat and paprika of course, but tha” — a cook
“I'm an OSU (Oregon State University) Master Food Preserver. I do a lot of canning, drying, freezing, smoking, etc., and teach others to do those things, too.Might I suggest a fun project for you and your father... making homemade sauerkraut! It is FAR superior” — a cook