adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Veal Goulash With Sauerkraut
0 Likes
Prep Time:
10 minutes
Cook Time:
90 minutes
Total Time:
100 minutes
Tender veal with onions and tomatoes in a paprika sour cream sauce, served over tangy sauerkraut – Szegedine Goulasch, a delicious Austrian dish.
Ingredients:
  • 4 tablespoons unsalted butter or rendered beef fat
  • 2 pounds veal, cut into 1 1/2-inch cubes
  • 1 1/2 cups onions, sliced root to tip, 1/4-inch thick slices
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup canned crushed tomatoes, or chopped fresh ripe tomatoes
  • 1 cup full-fat sour cream
  • 2 teaspoons paprika
  • 2 teaspoons caraway seeds, chopped or crushed in a mortar with pestle
  • 2 28-30 ounce jars sauerkraut (we recommend Bubbies, in the refrigerated section of the grocery store)
  • 3 tablespoons fresh parsley, chopped
Instructions:
  • Brown cubed veal in butter on medium high heat until lightly golden in batches.
  • Caramelize the onions in the pan with the veal for 5 minutes. Introduce the garlic and cook for an additional minute.
  • Season with a teaspoon of salt and half a teaspoon of black pepper, then add the tomatoes. Pour in enough water to barely cover the meat, approximately 2 cups, adjusting for the size and shape of your pan.
  • Simmer uncovered for about 30 minutes until meat is almost cooked through.
  • Remove the veal using a slotted spoon and place it in a bowl. Increase the heat to high and boil the liquid until it is reduced by half. Return the veal to the pan over medium heat.
  • Stir in the sour cream, paprika, and crushed caraway seeds, then let it simmer uncovered for 20 more minutes.
  • In a medium pot, warm the sauerkraut over medium heat. Strain before serving and place in a dish topped with goulash. Recipe from Luchow's German Cookbook by Jan Mitchell, 1952.

Similar Recipes