Hungarian Goulash With Sauerkraut

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1/4 cup unsalted butter
• 1 large yellow onion, finely chopped
• 1 lb boneless beef chuck, cut in 1 1/2 inch cubes
• 1 lb boneless lamb shoulder, cut in 1 1/2 inch cubes
• 1 lb boneless veal shoulder, cut in 1 1/2 inch cubes
• 3 tablespoons hungarian sweet paprika
• 1/4 cup warm water
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground blach pepper
• 3/4 cup beef broth
• 2 cups sauerkraut, rinsed well and wrung fairly dry
• 1 cup sour cream, at room temperature

Recipe

• 1 melt butter in a large dutch oven over medium high heat. add onions and saute until golden, about 7 minutes. remove to a large bowl.
• 2 brown meat in dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns.
• 3 blend the paprika with the warm water and the salt and pepper.
• 4 return onion and meats to pot along with any accumulated juices, the paprika mixture, and beef broth, and bring to a boil. adjust heat and simmer mixture until all meats are tender, about 2 hours. check pot occasionally and add a little more water if mixture threatens to scorch.
• 5 mix in sauerkraut, cover and simmer 10 minutes, then smooth in sour cream and heat through 5 minutes. do not allow to boil or sour cream will curdle. taste for salt and pepper and add if needed.