HUNGARIAN GOULASH

Steps:

• Cut beef into 1 1/2 inch cubes.
• Peel and slice onions.
• In a 6 quart Dutch oven, heat oil over medium heat. Add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
• Continue cooking, turning to brown on all sides.
• Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
• Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
• Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
• Stir in 3/4 cup beef broth and bring to boil. Reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
• While beef cubes cook, prepare sauerkraut.
• In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
• In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
• Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
• Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
• Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
• Gradually add to beef mixture, stirring constantly.
• Simmer, uncovered, stirring occasionally, 15 minutes longer.
• Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
• Heat, but do not boil.
• Serve goulash with sauerkraut.