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Prep Time: 60 Minutes Cook Time: 240 Minutes |
Ready In: 300 Minutes Servings: 8 |
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I know there's a lot of goulash recipes on Zaar but I couldn't find this one, and really want to try it soon. It comes from McCall's Cooking School cookbook. Ingredients:
3 lbs boneless beef chuck |
1 lb onion, about 3 cups (peeled and sliced) |
1/4 cup olive oil or 1/4 cup vegetable oil |
1 tablespoon paprika |
1 1/2 teaspoons salt |
1/8 teaspoon pepper |
1 (10 1/2 ounce) can condensed beef broth, undiluted |
2 (14 ounce) cans sauerkraut |
1 large potato |
3 tablespoons butter or 3 tablespoons margarine |
1/2 cup chopped onion |
1 teaspoon caraway seed |
2 tablespoons light brown sugar |
boiling water |
3 tablespoons flour |
1 cup sour cream |
Directions:
1. Cut beef into 1 1/2 inch cubes.
2. Peel and slice onions.
3. In a 6 quart Dutch oven, heat oil over medium heat. Add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
4. Continue cooking, turning to brown on all sides.
5. Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
6. Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
7. Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
8. Stir in 3/4 cup beef broth and bring to boil. Reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
9. While beef cubes cook, prepare sauerkraut.
10. In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
11. In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
12. Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
13. Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
14. Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
15. Gradually add to beef mixture, stirring constantly.
16. Simmer, uncovered, stirring occasionally, 15 minutes longer.
17. Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
18. Heat, but do not boil.
19. Serve goulash with sauerkraut.
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