| Hungarian Goulash 3
3/4 pound of boneless pork, cubed
3/4 pound of bottom round of beef, cubed
3 tablespoons of butter
1 large onion, chopped
1 tablespoon of paprika
3 cups of water
one 1 pound can of sauerkraut, drained
1/2 pint of sour cream
salt and freshly ground black pepper to taste |
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In a fireproof 2 1/2 - 3 quart casserole, cook meat in hot butter until well browned. Add onion and brown it to golden. Sprinkle all with paprika and mix thoroughly. Add a cup of water and cook until it has evaporated. Continue adding water and letting it evaporate, until the meat is tender, about 1 hour. Add sauerkraut and mix well. Stir in sour cream and season to taste. Heat well before serving, but do not boil. Serves 4 |
