Hungarian Goulash With Sauerkraut |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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From Jean Anderson's Falling Off the Bone Ingredients:
1/4 cup unsalted butter |
1 large yellow onion, finely chopped |
1 lb boneless beef chuck, cut in 1 1/2 inch cubes |
1 lb boneless pork shoulder, cut in 1 1/2 inch cubes |
1 lb boneless veal shoulder, cut in 1 1/2 inch cubes |
3 tablespoons hungarian sweet paprika |
1/4 cup warm water |
1 1/2 teaspoons salt |
1/4 teaspoon fresh ground blach pepper |
3/4 cup beef broth |
2 cups sauerkraut, rinsed well and wrung fairly dry |
1 cup sour cream, at room temperature |
Directions:
1. 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.
2. Brown meat in Dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns.
3. Blend the paprika with the warm water and the salt and pepper.
4. 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.
5. 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.
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