Recipe by Tim Drexler
"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..."
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pork, cut into 1-inch cubes
dried marjoram, or to taste
2 1/2 cups
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 wasn't 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 Drexler's steam cooked dumplings, which was a perfect match for this. I will make this meal again.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Drexler's Bavarian Goulash
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 128
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