Hungarian Goulash with Sauerkraut |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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.
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