Hungarian Goulash

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 8
• 3 lbs boneless beef chuck
• 1 lb onion, about 3 cups (peeled and sliced)
• 1/4 cup olive oil or 1/4 cup vegetable oil
• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 1/8 teaspoon pepper
• 1 (10 1/2 ounce) can condensed beef broth, undiluted
• 2 (14 ounce) cans sauerkraut
• 1 large potato
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 cup chopped onion
• 1 teaspoon caraway seed
• 2 tablespoons light brown sugar
• boiling water
• 3 tablespoons flour
• 1 cup sour cream

Recipe

• 1 cut beef into 1 1/2 inch cubes.
• 2 peel and slice onions.
• 3 in a 6 quart dutch oven, heat oil over medium heat. add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
• 4 continue cooking, turning to brown on all sides.
• 5 remove beef to a bowl as it browns. continue browning the rest of the beef. this will take approximately 30 minutes in all.
• 6 add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
• 7 return beef to dutch oven. add paprika, salt and pepper, stirring well until combined.
• 8 stir in 3/4 cup beef broth and bring to boil. reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
• 9 while beef cubes cook, prepare sauerkraut.
• 10 in a colander, drain sauerkraut well. pare potato; grate enough potato to measure 3/4 cup.
• 11 in hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
• 12 add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
• 13 bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
• 14 meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
• 15 gradually add to beef mixture, stirring constantly.
• 16 simmer, uncovered, stirring occasionally, 15 minutes longer.
• 17 just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. add slowly to beef mixture; stir to blend.
• 18 heat, but do not boil.
• 19 serve goulash with sauerkraut.