Goulash

• 4 tablespoons butter
• 1 lb stew meat
• 2 large onions, chopped
• 1 garlic clove, minced
• 1 tablespoon paprika
• 1 teaspoon dill weed
• 2 teaspoons sugar
• 12 teaspoon celery salt
• 2 beef bouillon cubes
• 1 12 cups water
• 3 tablespoons catsup
• 27 ounces sauerkraut, drained and rinsed
• 2 cups sour cream

1. In large dutch oven or frying pan with cover, heat butter.
2. Saute' onion, garlic and paprika until onions are soft.
3. Push aside and brown stew meat.
4. Add remainder of ingredients except saurkraut and sour cream.
5. Cover and simmer about 1 1/4 hrs., or until meat is tender.
6. Uncover and add saurkraut and sour cream.
7. Heat gently.
8. Serve with lots of biscuits.

butter, stew meat, onions, garlic, paprika, dill weed, sugar, celery salt, water, catsup, sauerkraut, sour cream

Taken from www.food.com/recipe/goulash-204985 (may not work)