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Hungarian Goulash with Sauerkraut

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“There is Goulash and there is Goulash and there is this Goulash, they are mostly all good but I find this one distinctive. The saurerkraut gives great flavor. Do ahead and reheat the flavor is even better. I use wine cured kraut.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a dutch oven heat oil and brown the meat on all sides, when browned set aside.
  2. Add onions to the skillet, saute 5 minutes.
  3. Pour off excess fat and return meat to the pot.
  4. Sprinkle in the paprika and Majoram.
  5. Top with sauerkraut.
  6. Bake covered for 1 hour 350F degrees oven.
  7. Add salt.
  8. When ready to serve stir in the sour cream and caraway seeds.
  9. Serve over hot buttered noodles.

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