Segedin Goulash

A good Czech recipe from "The Czechoslovak cookbook". Of course you've got to be a fan of sauerkrate (although the sour cream does take some of the bite out of it).

• Ready In: 1 hr 40 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  cubed  sirloin
• 1  medium onion, chopped
• 2  tablespoons shortening
• 1⁄4 teaspoon paprika
• 1⁄3 teaspoon caraway seed
• 1⁄2 teaspoon salt (to taste)
• 1  cup water
• 1⁄2 lb sauerkraut
• 3  tablespoons flour
• 2  tablespoons  lard
• 1  cup sour cream

Directions

1. Fry onion in shortening over medium heat until wilted, add meat, paprika, caraway seeds, and salt and brown well.
2. Add 1/2 cup water, cover and simmer over low heat for 45 minutes.
3. Add about 2/3 of the sauerkraut and simmer for 30 minutes more.
4. Brown the flour in lard, stirring well, and add to meat with remaining water.
5. Allow to simmer for 5 minutes.
6. Add sour cream and the remaining sauerkraut.
7. Bring to a boil, then remove from heat and serve.