Ingredients for Bavarian Goulash
- 2 lbs pork steaks
- 2 tablespoons olive oil
- 2 large yellow onions, sliced
- 1 (26 ounce) can sauerkraut
- 1 teaspoon caraway seeds, optional
- 1 cup sour cream
- 4 cups beef broth
- hot cooked spaetzle
- hot cooked egg noodles
- hot cooked mashed potatoes
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How to Make Bavarian Goulash
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown 2 lbs of pork steaks in batches, ensuring not to overcrowd the pot. Set browned pork aside.
- Add 2 large onions, sliced, to the pot and cook until caramelized, about 8-10 minutes.
- Return the browned pork to the pot. Add 1 (26 ounce) can of sauerkraut, 1 teaspoon of caraway seeds (optional), and 4 cups of beef broth.
- Bring to a simmer, then reduce heat to low, cover, and cook for 4-5 hours, or until the pork is very tender. Add more broth if needed to maintain liquid level.
- Carefully remove any bones from the pork.
- Stir in 1 cup of sour cream 10-15 minutes before serving. Do not boil after adding sour cream.
- Serve hot over your choice of spätzle, egg noodles, or mashed potatoes.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
22g
Fat
92g
Carbs
6g
