Bewitched Goulash Hongroise

• 2 lbs trimmed beef shank or 2 lbs veal shanks
• 2 lbs onions, chopped
• 1 tomatoes, diced
• 2 tablespoons chopped gingerroot
• 2 12 cups chicken stock or 2 12 cups beef stock
• 2 tablespoons low-fat sour cream
• 2 tablespoons flour, to thicken
• 1 tablespoon olive oil

1. Cut meat into bite size pieces.
2. Chop onions and place into a 2 quart saucepan with olive oil.
3. After onions are sweated, add meat to pan and brown lightly.
4. Add chicken or beef stock, ginger and tomato.
5. Simmer, covered for 1 and 1/2 to 2 hours until meat is tender.
6. Cool in fridge, overnight.
7. Remove chilled fat from top and bring to a simmer.
8. Putting ice cubes in the pan will pick up the fat.
9. .
10. Add sour cream to pan.
11. Thicken with 2 T flour with a little water added to make a thin paste.
12. Serve over rice or spaetzles.
13. Spaetzles can be purchased in most grocery stores under the brand name 'Macci'.

beef, onions, tomatoes, gingerroot, chicken, lowfat sour cream, flour, olive oil

Taken from www.food.com/recipe/bewitched-goulash-hongroise-165957 (may not work)