Hungarian Goulash With Sauerkraut

• 3 lb. boneless beef chuck
• 1/4 c. salad oil
• 1 1/2 tsp. salt
• 1 can beef broth, undiluted
• 1 large potato
• 1/2 c. onion, chopped
• 2 Tbsp. light brown sugar
• 3 Tbsp. plain flour
• 1 lb. onions (about 3 cups)
• 1 Tbsp. paprika
• 1/8 tsp. pepper
• 2 (14 oz.) cans sauerkraut
• 3 Tbsp. oleo
• 1 tsp. caraway seed
• boiling water (2 c.)
• 1 c. sour cream

1. Cut beef into 1 1/2-inch chunks.
2. Peel and slice onions.
3. In a Dutch oven, heat salad oil over high heat.
4. Add beef chunks in a single layer (do not overcrowd) and saute over medium heat. Continue cooking, turning to brown on all sides.
5. Using tongs, remove beef to a bowl as it browns.
6. Continue browning rest of beef.
7. This will take 20 to 30 minutes in all.
8. Add onions to drippings; cook, stirring, until tender and golden, about 10 minutes.
9. Return beef to Dutch oven.
10. Add paprika, salt and pepper, stirring until well combined.
11. Stir in 3/4 cup beef broth.
12. Bring to boiling; reduce heat and simmer, covered, 2 hours, or until the beef chunks are fork-tender.
13. While beef cooks, prepare sauerkraut.
14. In colander, drain sauerkraut well.
15. Pare potato; grate enough potato to measure 3/4 cup.
16. In hot oleo in large skillet, saute chopped onion (1/2 cup) until golden brown, about 3 minutes.
17. Add sauerkraut, potato, caraway
18. seed, brown sugar and 2 cups boiling water.
19. Bring to boiling; reduce heat.
20. Simmer, uncovered, stirring occasionally, 20 minutes, or until most of the liquid has evaporated.

boneless beef chuck, salad oil, salt, beef broth, potato, onion, light brown sugar, flour, onions, paprika, pepper, sauerkraut, oleo, caraway seed, boiling water, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217331 (may not work)