Goulash With Sauerkraut - Csango Gulyas Recipe

Goulash With Sauerkraut - Csango Gulyas

From bostonmargy 16 years ago

This goulash is traditionally made with beef, with the additional zing of sauerkraut. Serve over potatoes, accompanied by rye or hearty white bread.

1 pound sauerkraut, preferably fresh or in a plastic package. Canned sauerkraut can also be used. shopping list
1 cup minced onions shopping list
About 3 tbs cooking oil shopping list
1 1/2 - 2 lbs stewing beef, cut into 1-inch cubes shopping list
beef stock, as needed shopping list
1 tsp paprika shopping list
1/4 tsp crushed caraway seeds shopping list
2 cloves garlic, left whole shopping list
Small green pepper, cut into 1/2-inch strips shopping list
1/2 cup sour cream, at room temperature shopping list
boiled potatoes shopping list

Have two large saute pans at the ready, or have one saute pan and one Dutch oven.
Rinse and drain sauerkraut. Set aside to dry.
In a large frying pan, saute the onions in the oil until translucent. Add meat in small batches to avoid overcrowding. Transfer meat and onions to the other large pan or Dutch oven as it browns.
When all the meat has been browned and transferred to the other container, add 1/2 cup of stock to the saute pan and scrape up the juices. Stir in the paprika and caraway seeds and simmer for 2 minutes.
Pour the mixture into the other pot. Add the garlic and enough broth to cover the meat by about 2 inches. Cover and simmer, gently, for about one hour.
After one hour (1 1/2 hours if using canned sauerkraut), add the sauerkraut and the green pepper strips. Cover and cook an additional hour (or half hour), until the meat is tender. Add more stock, if necessary, to keep meat the sauerkraut covered. The total cooking time should be about two hours.
When done, remove the pot from the heat, uncover and let cool for about 10 - 15 minutes. Mix 2 tbs of the sauce into the sour cream, then gradually stir the mixture into the stew. Correct the seasoning, adding salt if necessary and slowly bring back to the simmer.
Serve over boiled potatoes, accompanied by hearty bread.
Recipe from The Hungarian Cookbook, by Susan Derecskey (Harper Perennial)

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" It was excellent "
ladychablis ate it and said...
this sounds perfect!
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" It was excellent "
bluewaterandsand ate it and said...
Sounds fantastic!
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bostonmargy Arlington, MA

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Reviewed by 2 people