Hungarian Szekely Goulash - cooking recipe

Ingredients

2 lbs fresh sauerkraut, rinsed and drained
1 tablespoon cooking oil
1 1/2 lbs boneless pork blade steaks or 1 1/2 lbs sirloin steaks, trimmed and cut into chunks
1 1 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
2 large onions, cut into slivers
1 green bell pepper, chopped
3 -4 garlic cloves, minced
1 1/2 teaspoons caraway seeds
salt and pepper
16 ounces beef broth
1/4 cup Hungarian paprika
3/4 cup sour cream

Preparation

Sear the meats, onions, bell pepper, and garlic in a large deep pan.
Season with salt and pepper. Add caraway seeds.
Stir in rinsed and drained kraut.
Add beef broth.
Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.