Shelly's Recipe

HUNGARIAN GOULASH

Category: Casseroles - Beef

Goulash
3 lb beef chuck, cut into 1 inch cubes
2 tbsp olive
3 onions, chopped
2 cloves garlic, minced
1 tbsp paprika
2 1/2 tsp salt
1/4 tsp pepper
1/2 tsp caraway seeds
1 can condensed beef broth
1 large can tomatoes, chopped
3 tbsp flour
water
1 cup sour cream

Sauerkraut
2 (14 oz) cans sauerkraut, drained and rinsed
1 large potato, peeled and grated
3 tbsp butter
1 cup chopped onion
1 tsp caraway seed
2 tbsp brown sugar
2 cups boiling water
3 tbsp flour

Heat olive oil in Dutch oven and brown meat. Remove when browned. Saute garlic and onion in drippings until softened. Stir in spices. Cook for 1 minute. Return meat to pan. Add broth and tomatoes. Cover and simmer about 1 1/2 hours or until meat is fork tender. Blend flour with a little water to make a smooth paste and add to meat mixture. Stir well. Just before serving, slowly stir 1/2 cup gravy into sour cream in a small bowl. Add slowly to goulash; stir to blend. Heat, but do not boil. When thickened, serve over noodles.

Sauerkraut: In a skillet, melt butter, saute 1/2 cup onion until golden, about 3 minutes. Add sauerkraut, potato and next 3 ingredients. Bring to a boil; reduce heat and simmer, uncovered, stirring occasionally, 20 minutes or until most of liquid has evaporated. Serve on the side.