Hungarian Goulash - cooking recipe

Ingredients

Goulash
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
Sauerkraut
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

Preparation

Cut beef into 1 1/2 inch cubes.
Peel and slice onions.
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.
Continue cooking, turning to brown on all sides.
Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
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.
While beef cubes cook, prepare sauerkraut.
In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
Gradually add to beef mixture, stirring constantly.
Simmer, uncovered, stirring occasionally, 15 minutes longer.
Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
Heat, but do not boil.
Serve goulash with sauerkraut.