Hungarian Goulash

Contributed By: LR

Ingredients:

1 cup white wine
2 cans (1 lb. each) sauerkraut, drained
3 tbsp. peanut oil
4 lbs. stewing beef, cubed
4 cups thinly sliced onions
2 cups canned tomatoes, chopped
4 tbsp. paprika
1 tbsp. caraway seeds
3 cups sour cream

Method:

Pour the wine over the sauerkraut. Mix and set aside.
Heat the oil in a heavy pot or skillet and brown the beef on all sides. Add
the sauerkraut mixture, onions, tomatoes, paprika, caraway seeds, and salt
to taste. If too dry, add 1 cup of water. It may be necessary to add more
later as the mixture cooks. Check every so often to make sure there is
enough liquid for cooking and serving.
Simmer, covered, for about 1 hr., or until the meat is tender. It is better
to overcook meat then to serve it tough. Remove from heat and stir in the
sour cream. Cover and let stand to reheat. (If you put the pot back onto the
heat and the liquid boils, the sour cream may curdle.)
Goulash is traditionally served over egg noodles, but rice works fine if it
is handier.


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