Veal Goulash with Sauerkraut

Jump to Recipe

Veal cooked with onions, tomatoes, and served with a paprika sour cream sauce over sauerkraut. Also known as Szegedine Goulasch, an Austrian goulash.

Photography Credit: Elise Bauer

Years ago in Manhattan, there was a rather famous German restaurant by the name of Luchow’s. It was established in 1882 and operated continuously for a hundred years, finally shutting down in 1984.

In its heyday Luchow’s was well known as a hang out for musicians and entertainers such as Steinway, Dvorak, and later, Oscar Hammerstein. It even had a room named after Diamond Jim Brady, a regular.

I don’t recall how it happened, but my father came across a used copy of Luchow’s German Cookbook, a compilation of recipes from that now long gone restaurant.

He quickly zeroed in on the recipe for an Austrian goulash with sauerkraut, also called Szegedine Goulasch in the book.

I often accuse my dad of having sauerkraut in his veins, and not without reason. He just can’t pass up an interesting recipe that calls for that fermented cabbage.

Veal Goulash with Sauerkraut

This “goulash” is chunks of veal, cooked with onions and tomatoes in a paprika sour cream sauce, served over sauerkraut. So so good.

We have since made the recipe six ways to Sunday—with pork instead of veal (not as good), with beef instead of veal (also not as good), shorter cooking time, longer cooking time, etc.—and have come to the conclusion that it is a fabulous recipe, it just needs more sauekraut (we doubled it for ours) and it really is best with veal.

It’s also important to not get overzealous with the browning of the meat. It just needs the slightest hint of brown so that you know it’s done, not a sear which can toughen up the delicate veal meat.

Making Veal Goulash

Veal Goulash with Sauerkraut Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 1 hour, 30 minutes
  • Yield: Serves 8.

Ingredients

  • 4 Tbsp unsalted butter or rendered beef fat
  • 2 pounds of veal, cut into 1 1/2-inch cubes
  • 1 1/2 cups sliced onions, sliced root to tip, 1/4-inch thick slices
  • 1 teaspoon minced garlic
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup canned crushed tomatoes, or chopped fresh ripe tomatoes
  • 1 cup full-fat sour cream
  • 2 teaspoons paprika
  • 2 teaspoons caraway seeds, chopped or crushed in a mortar with pestle
  • 2 28-30 ounce jars sauerkraut (we recommend Bubbies, in the refrigerated section of the grocery store)
  • 3 Tbsp chopped fresh parsley

Method

1 Lightly brown the veal: Heat butter or beef fat in a large sauté pan on medium high heat. Pat dry the cubed veal. Sprinkle with salt and add to pan. Working in batches, sauté the meat until the meat is just beginning to brown.

2 Add onions, then garlic: Add the onions to the pan with the veal, cook for another 5 minutes. Add the garlic and cook for another minute.

3 Add a teaspoon of salt, a half teaspoon of black pepper, and the tomatoes. Add enough water to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan.

4 Simmer about 30 minutes: Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer, uncovered. Cook until the meat is almost cooked through, about 30 minutes.

5 Remove veal, reduce the sauce: Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat to medium.

Add the meat back to the pan.

6 Add the sour cream, paprika, and crushed caraway seeds, and simmer uncovered for another 20 minutes.

7 Heat the sauerkraut in a medium pot on medium heat until hot.

To serve, strain the sauerkraut. Place the sauerkraut in a serving dish and top with the goulash.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Veal Goulash with Sauerkraut on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Adapted from a recipe in Luchow's German Cookbook by Jan Mitchell, 1952

Showing 4 of 22 Comments

  • phzs

    More paprika, please! It has to be bright red.
    I also make a fat-sautéed onion-paprika base for the sauerkraut, and mix it with the ragout, made with pork. In the end I add a handful of rice to the combined dish, which makes the sauce thicker.
    It is very important to keep the meat and sauerkraut ratio at 1:1. :)

  • Karell

    This looks excellent and really original! I’m excited for a new recipe yet familiar ingredients. Two questions, though:
    -Any particular cut of veal (or beef, or pork)?
    -If it meets your qualifications for the category could you please tag this as Low Carb? It meets mine and your LC section is an awesome and inspiring resource.
    Thank you!

    Hi Karell, no particular cut was specified in the original recipe and we just used veal stew meat. As for the low carb classification, great idea, thanks! I’ll add it. ~Elise

  • Alena

    I am a regular reader of this site. I know that you have previously used veal and while I don’t have an issue with veal per se, I do wish that you would differentiate between cuts of veal found at every grocery counter and those that are humanely raised.

  • jerryobaby

    Wow! De ja vu, all over again! I just stumbled across this exact same cookbook, Luchow’s German Cookbook, in my tiny, southeast Missouri, public county library! I was researching a recipe for authentic German bratwurst when I pulled this dusty little gem off the shelf. Their bratwurst recipe is amazing as well, btw… Now I’m going to have to go back and see what other tasty-goodness it contains… after I try the goulash, of course…

  • Timka

    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 that’s an other story:)).
    As someone wrote already it’s called székely káposzta.
    Both are traditional in Hungary and delicious, but not the same dishes. (and about it’s oder name: Szegedine goulash—I think it’s not in connection whith Szeged,which is the third biggest city in Hungary, and also known as the land of paprika, but I guess that this name came from a lady,an ordinary housewife, whose name was “Szegediné” which means Mrs. Szegedi. In hungarian that’s the mark (“né” ending with the husband’s name)of marrige.

    May I give you an advice aboute the usage of paprika? It gives you the best arome, if you take it to the oil, or fat directly. Beware that paprika can easily burn down, and than it’ll have an awful taste, so first you have to take the pan off the direct heat before adding the paprika. I would do it between the 2nd and the 3rd step in your recipe;)

    Anyway I’m glad to see that hungarian kitchen made you happy:)I hope you’ll taste that personally once)! (I would glad to cook you:))

    Best wishes
    Timka from Hungary

View More Comments / Leave a Comment
Veal Goulash with SauerkrautVeal Goulash with Sauerkraut