Hungarian Goulash
- Ready In:
- 5hrs
- Ingredients:
- 16
- Serves:
-
8
ingredients
-
Goulash
- 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
-
Sauerkraut
- 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
directions
- Cut beef into 1 1/2 inch cubes.
- Peel and slice onions.
- 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.
- Continue cooking, turning to brown on all sides.
- Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
- Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
- Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
- 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.
- While beef cubes cook, prepare sauerkraut.
- In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
- In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
- Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
- Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
- Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
- Gradually add to beef mixture, stirring constantly.
- Simmer, uncovered, stirring occasionally, 15 minutes longer.
- Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
- Heat, but do not boil.
- Serve goulash with sauerkraut.
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RECIPE SUBMITTED BY
BrendaM
Canada