Hungarian Goulash With Sauerkraut

"From Jean Anderson's Falling Off the Bone"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
3hrs
Ingredients:
12
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Melt butter in a large Dutch oven over medium high heat. Add onions and saute until golden, about 7 minutes. Remove to a large bowl.
  • Brown meat in Dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns.
  • Blend the paprika with the warm water and the salt and pepper.
  • Return onion and meats to pot along with any accumulated juices, the paprika mixture, and beef broth, and bring to a boil. Adjust heat and simmer mixture until all meats are tender, about 2 hours. Check pot occasionally and add a little more water if mixture threatens to scorch.
  • Mix in sauerkraut, cover and simmer 10 minutes, then smooth in sour cream and heat through 5 minutes. Do not allow to boil or sour cream will curdle. Taste for salt and pepper and add if needed.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.&nbsp;<br />&nbsp;<br /><br /><br /><br /></p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes