Hungarian Goulash with Sauerkraut

By Bean4bella

Ingredients

• 1.1 lb stewing beef, cut into 1" cubes
• Salt to taste
• Freshly ground black pepper
• Cayenne pepper
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• 2-3 tbsp olive oil
• 2-1/2 cups onions, diced
• 2 garlic cloved, finely chopped
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• 1 red and 1 yellow bell pepper, cut into bite-size pieces
• 1 medium potato, diced
• 9 oz sauerkraut
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• 1 can tomato paste
• 1 tbsp paprika (edelsüß)
• 1 dried bay leaf
• 1 tsp caraway
• 2 cups broth (you can use chicken, beef, or veggie)
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• 1/2 cup sour cream
• 1 tbsp freshly chopped parsley

Details

Servings 4

Preparation

Step 1

1. Season meat with salt and pepper. Set aside.

2. Heat olive oil in a large sauce pan over medium heat. Cook onion and garlic till transparent. Add meat and lightly brown.

3. Set the heat to high, add bell pepper, potato, and sauerkraut and saute for a minute.

4. Stir in tomato paste, Hungarian paprikas, bay leaf, and caraway. Then add broth and bring to a boil.

5. Reduce heat to lowest setting, cover saucepan, and heat for 30-45 minutes.

6. Remove from heat and stir in parsley.

7. Serve with a dallop of sour cream (or the sour cream can be stirred into the gulash in step 6).


8. Serve with either mashed potatoes or boiled potatoes.