Hungarian Goulash with Sauerkraut

There is Goulash and there is Goulash and there is this Goulash, they are mostly all good but I find this one distinctive. The saurerkraut gives great flavor. Do ahead and reheat the flavor is even better. I use wine cured kraut.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  tablespoon lite olive oil
• 1  lb beef, stewing meat in 1-inch cubes
• 1  lb pork, cut into 1 "cubes
• 2  medium onions, sliced
• 2  tablespoons hot paprika, hungarian
• 1⁄2 teaspoon dried marjoram
• 2  lbs sauerkraut, rinsed,squeezed dry
• 1  cup sour cream
• 1  teaspoon caraway seed
•  salt
•  cooked hot buttered  noodles

Directions

1. In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
2. Add onions to the skillet, saute 5 minutes.
3. Pour off excess fat and return meat to the pot.
4. Sprinkle in the paprika and Majoram.
5. Top with sauerkraut.
6. Bake covered for 1 hour 350F degrees oven.
7. Add salt.
8. When ready to serve stir in the sour cream and caraway seeds.
9. Serve over hot buttered noodles.