Gypsy Goulash

Gypsy Goulash

We’re bringing back soul food with this #JustDelicious dish, perfect for the onset of those chilly Autumn evenings.

Prep Time: 10 min
Cook Time: 30 min
Serves: 4

1 kg Eskort Pork Fillet, butterflied and sliced into strips
15 ml olive oil
2 large onions, sliced
5 ml salt
5 ml ground black pepper
15 ml paprika
5 ml caraway seeds
250 ml chicken stock
15 ml chicken stock
1 can sauerkraut
250 ml sour cream
  fresh parsley, chopped, to garnish


  • Using a sharp knife, carefully butterfly your fillet, making sure to not cut all the way through, then slice into strips.
  • Heat oil in a pot, add onions and cook until softened.
  • Add pork fillet strips and brown, turning regularly until meat has just browned.
  • Add salt, pepper, paprika and caraway seeds and stir to combine well.
  • Add stock and tomato puree and stir. Cover and allow to simmer for 15-20 minutes.
  • Add sauerkraut and stir to combine, allow to cook for a further 5 minutes.
  • Remove from heat and stir through the sour cream.
  • Serve warm with mashed potato or starch of your choice and a sprinkling of parsley.


Credit: Eskort – Life’s Delicious


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