Hungarian Szekely Goulash

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

1. Sear the meats, onions, bell pepper, and garlic in a large deep pan.
2. Season with salt and pepper. Add caraway seeds.
3. Stir in rinsed and drained kraut.
4. Add beef broth.
5. Reduce heat, cover and simmer for 2 hours, stirring occasionally. Add water if you need to.
6. 20 minutes before goulash is done, stir in sour cream and paprika. Do not allow the goulash to boil at this point.

fresh sauerkraut, cooking oil, pork blade, fresh kielbasa, onions, green bell pepper, garlic, caraway seeds, salt, beef broth, paprika, sour cream

Taken from www.food.com/recipe/hungarian-szekely-goulash-273010 (may not work)