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Recipe: 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...

Grandma Drexler's Bavarian Goulash Ingredients

  • 1 tablespoon butter

  • onion, chopped

  • 1 clove garlic, minced

  • 1 pound pork, cut into 1-inch cubes

  • 1 tablespoon dried marjoram, or to taste

  • 1 teaspoon paprika

  • teaspoon salt

  • 1 pinch dried basil

  • 1 pinch dill seed

  • 1 pinch mustard powder

  • 2? cups water, divided

  • 1 cup sauerkraut

  • cup sour cream

How to Make Grandma Drexler's Bavarian Goulash

  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.

  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.

  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.

Grandma Drexler's Bavarian Goulash Nutritions

  • Calories: 201.7 calories

  • Carbohydrate: 4.8 g

  • Cholesterol: 53.5 mg

  • Fat: 14.2 g

  • Fiber: 1.3 g

  • Protein: 13.8 g

  • SaturatedFat: 7.3 g

  • ServingSize:

  • Sodium: 404.8 mg

  • Sugar: 1.3 g

  • TransFat:

  • UnsaturatedFat:

Grandma Drexler's Bavarian Goulash Reviews

  • I loved this I used some white wine and chicken stock instead of the water. I subbed Dijon mustard for the powder, ground dill for the seed, and some chili flakes. I wasnt going to serve it with the steamed dumpling so I added potatoes to the dish to thicken and make it more filling. A new fave

  • I loved this goulash. I followed the recipe exactly. It was easy to make, creamy with a bit of sauerkraut, but not over-powering. I served it over Tim Drexlers steam cooked dumplings, which was a perfect match for this. I will make this meal again.

  • Delish The whole fam loved it. Itll be going into the family cookbook.

  • Tasty and easy to cook. Thanks.

  • This is the second time I made this, I subbed Lowesaft extra scharf mustard for ground mustard and Bavarian water (pils beir) for the tap water, serving over spaetzel. My wife cant wait for the timer to go ding.

  • I followed this recipe as written. It was a big hit in our household.

  • Big hit Thanks for sharing

Source: Grandma Drexler's Bavarian Goulash

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