Grandma Drexlers 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…

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.

Per Serving: 202 calories; protein 13.8g; carbohydrates 4.8g; fat 14.2g; cholesterol 53.5mg; sodium 404.8mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.