Grandma Drexler's Bavarian Goulash

Grandma Drexler's Bavarian Goulash

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Tim Drexler 3

"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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40 m servings 202 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 202 kcal
  • 10%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 405 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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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 wi...

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, whi...

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