Goulash with Sauerkraut
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INGREDIENTS 2 pounds veal or beef, cut into 1-1/2-inch squares
4 tablespoons beef suet or butter
1-1/2 cups sliced onions
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped ripe or canned tomatoes
1 cup sour cream
2 teaspoons paprika
2 teaspoons chopped caraway seeds
1 pound (2 cups) sauerkraut, rinsed and drained
2 or 3 tablespoons chopped parsleySauté meat in hot beef fat or butter until lightly browned. Add onions and cook 5 minutes. Add garlic, salt, pepper, tomatoes or tomato purée, and enough water to barely cover the mixture.
Cook slowly until meat is nearly done and the sauce greatly reduced, about 45 minutes. Stir frequently. When sauce is cooked down, add sour cream, paprika, and caraway seeds. Simmer 1/2 hour longer.
Heat sauerkraut. Arrange alternate layers of goulash and sauerkraut in a warmed serving dish. Sprinkle top with parsley.
Makes 8 or more servings
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