Directions: |
Directions:Wipe beef with damp paper towels. With sharp knife, cut into 1 1/2 inch cubes. Peel and slice onions (there should be 3 cups). In 6-quart Dutch oven, heat oil over high heat. Add beef cubes in a singlelayer (do not overcrowd), and saute' over medium heat.
Continue cooking, turning to brown on all sides. Using tongs, remove beef to a bowl as it browns. Continue browning rest of beef. THis will take 20-30 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 until well combined. Stir in 3/4 c. beef broth. Bring to boiling; reduce heat and simmer, covered, 2 hours, or until the beef cubes are fork tender. While beef cubes cook, prepare sauerkraut.
In colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 c.. In hot butter in large skillet, saute' 1/2 c. chopped onion until golden-about 3 minutes. Add sauerkraut, potato, brown sugar and 2 c. boiling water.
Bring to boiling; reduce heat; simmer. uncovered, stirring occasionally, 20 minutes, or until most of the liquid has evaporated. MEanwhile, in small bowl, combine flour and remaining broth; stir until smooth. Gradually add to beef mixture, stirring constantly.
Simmer, uncovered, stirring occasionally, 15 minutes longer. Just before serving, slowly stir 1/2 c. 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. |
This recipe for Hungarian Goulash is from