Ingredients
-
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 lb fresh kielbasa or 1 lb fresh Italian sausage, cut into chunks
-
3 -4 garlic cloves, minced
-
salt and pepper
-
16 ounces beef broth
-
1/4 cup Hungarian paprika
-
3/4 cup sour cream
-
2 large onions, cut into slivers
-
1 green bell pepper, chopped
-
1 1/2 teaspoons caraway seeds
Instructions
- 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.