Prep 1 hr
Cook 4 hrs
I know there's a lot of goulash recipes on Zaar but I couldn't find this one, and really want to try it soon. It comes from McCall's Cooking School cookbook.
- 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
- 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.
Love this recipe, I have had it many time. Was happy to see it here on this site.
This is the best Hungarian Goulash! I have made this many times for my hungry family and nobody every turned up their nose at it, even though there was sauerkraut! (I personally love the stuff!) Great instructions, wonderful flavour!