Recipe

Goulash With Sauerkraut - Csango Gulyas Recipe

Add Step-by-Step Photos	Bostonmargy / All my dishes 10 months ago This goulash is traditionally made with beef, with the additional zing of sauerkraut. Serve over potatoes, accompanied by rye or hearty white bread. Prep:30m Cook:120m Servings:1012	Bostonmargy
	hungarian sauerkraut goulash beef

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Ingredients

1 pound sauerkraut, preferably fresh or in a plastic package. Canned sauerkraut can also be used.

1 cup minced onions

About 3 tbs cooking oil

1 1/2 - 2 lbs stewing beef, cut into 1-inch cubes

Beef stock, as needed

1 tsp paprika

1/4 tsp crushed caraway seeds

2 cloves garlic, left whole

Small green pepper, cut into 1/2-inch strips

1/2 cup sour cream, at room temperature

Boiled potatoes

Directions

Have two large saute pans at the ready, or have one saute pan and one Dutch oven.

Rinse and drain sauerkraut. Set aside to dry.

In a large frying pan, saute the onions in the oil until translucent. Add meat in small batches to avoid overcrowding. Transfer meat and onions to the other large pan or Dutch oven as it browns.

When all the meat has been browned and transferred to the other container, add 1/2 cup of stock to the saute pan and scrape up the juices. Stir in the paprika and caraway seeds and simmer for 2 minutes.

Pour the mixture into the other pot. Add the garlic and enough broth to cover the meat by about 2 inches. Cover and simmer, gently, for about one hour.

After one hour (1 1/2 hours if using canned sauerkraut), add the sauerkraut and the green pepper strips. Cover and cook an additional hour (or half hour), until the meat is tender. Add more stock, if necessary, to keep meat the sauerkraut covered. The total cooking time should be about two hours.

When done, remove the pot from the heat, uncover and let cool for about 10 - 15 minutes. Mix 2 tbs of the sauce into the sour cream, then gradually stir the mixture into the stew. Correct the seasoning, adding salt if necessary and slowly bring back to the simmer.

Serve over boiled potatoes, accompanied by hearty bread.

Recipe from The Hungarian Cookbook, by Susan Derecskey (Harper Perennial)

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