Hungarian Goulash

“I know there's a lot of goulash recipes on Zaar but I couldn't find this one, and really want to try it soon. It comes from McCall's Cooking School cookbook.”

Ingredients Nutrition


  1. Cut beef into 1 1/2 inch cubes.
  2. Peel and slice onions.
  3. 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.
  4. Continue cooking, turning to brown on all sides.
  5. Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
  6. Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
  7. Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
  8. 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.
  9. While beef cubes cook, prepare sauerkraut.
  10. In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
  11. In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
  12. Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
  13. Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
  14. Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
  15. Gradually add to beef mixture, stirring constantly.
  16. Simmer, uncovered, stirring occasionally, 15 minutes longer.
  17. Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
  18. Heat, but do not boil.
  19. Serve goulash with sauerkraut.

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