Hungarian Goulash With Sauerkraut - cooking recipe

Ingredients

3 lb. boneless beef chuck
1/4 c. salad oil
1 1/2 tsp. salt
1 can beef broth, undiluted
1 large potato
1/2 c. onion, chopped
2 Tbsp. light brown sugar
3 Tbsp. plain flour
1 lb. onions (about 3 cups)
1 Tbsp. paprika
1/8 tsp. pepper
2 (14 oz.) cans sauerkraut
3 Tbsp. oleo
1 tsp. caraway seed
boiling water (2 c.)
1 c. sour cream

Preparation

Cut beef into 1 1/2-inch chunks.
Peel and slice onions.
In a Dutch oven, heat salad oil over high heat.
Add beef chunks in a single layer (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 to 30 minutes in all.
Add onions 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 cup beef broth.
Bring to boiling; reduce heat and simmer, covered, 2 hours, or until the beef chunks are fork-tender.
While beef cooks, prepare sauerkraut.
In colander, drain sauerkraut well.
Pare potato; grate enough potato to measure 3/4 cup.
In hot oleo in large skillet, saute chopped onion (1/2 cup) until golden brown, about 3 minutes.
Add sauerkraut, potato, caraway
seed, brown sugar and 2 cups boiling water.
Bring to boiling; reduce heat.
Simmer, uncovered, stirring occasionally, 20 minutes, or until most of the liquid has evaporated.