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Categories:
fresh sauerkraut cooking oil pork blade fresh kielbasa onions green bell pepper garlic caraway seeds salt beef broth paprika sour cream
Viewed: 23 - Published at: a year agoIngredients
- 2 lbs fresh sauerkraut, rinsed and drained
- 1 tablespoon cooking oil
- 1 1/2 lbs boneless pork blade steaks or 1 1/2 lbs sirloin steaks, trimmed and cut into chunks
- 1 1 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
- 2 large onions, cut into slivers
- 1 green bell pepper, chopped
- 3 -4 garlic cloves, minced
- 1 1/2 teaspoons caraway seeds
- salt and pepper
- 16 ounces beef broth
- 1/4 cup Hungarian paprika
- 3/4 cup sour cream
Method
- Sear the meats, onions, bell pepper, and garlic in a large deep pan.
- Season with salt and pepper. Add caraway seeds.
- Stir in rinsed and drained kraut.
- Add beef broth.
- Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
- 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.
