Hungarian Goulash

Recipe by BrendaM
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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