Hungarian Stewed Meat and Sauerkraut (Szekely Gulyas)

• 3 pounds spicy, Hungarian sausage, sliced
• 1 1/2 pounds stewing beef, trimmed and cut in 3/4-inch cubes
• 1 1/2 pounds boneless fresh ham or lean pork, trimmed and cut in 3/4-inch cubes
• 13 cup bacon fat or vegetable oil
• 4 medium-size onions, finely chopped
• 13 cup Hungarian paprika
• 1/2 pound sauerkraut, drained
• 4 cups chicken broth
• 4 bay leaves
• 1/2 teaspoon thyme
• Salt and freshly ground pepper to taste
• 2 cups sour cream (optional)

1. In a large skillet, saute the sausage slices over medium-high heat, tossing, until lightly browned on both sides, about 5 minutes.
2. Remove, drain on paper towels and set aside.
3. In the same skillet, brown the beef and ham cubes in the sausage fat over high heat and set aside.
4. In a large casserole, heat the bacon fat.
5. Add the onions and cook over medium heat, until transparent, 10 to 15 minutes.
6. Stir in the paprika and cook, stirring, until the paprika and onions form a thick paste and the scent of raw paprika disappears, about 5 minutes.
7. Stir in the beef and ham cubes.
8. Rinse the sauerkraut and add it, along with the broth, bay leaves and thyme.
9. Stir well to combine all the ingredients.
10. Bring the stew to a boil.
11. Reduce the heat to simmer and cook, covered, for about 45 minutes.
12. Add the sausage slices and continue cooking until the meats are very tender, about 45 minutes longer.
13. Season with salt and pepper.
14. Let cool, then refrigerate overnight to allow the flavors to develop.
15. The following day, reheat the stew and adjust seasoning with additional salt and pepper.
16. Remove bay leaves.
17. Serve with sour cream on the side, if desired.

sausage, stewing beef, lean pork, bacon, onions, paprika, sauerkraut, chicken broth, bay leaves, thyme, salt, sour cream

Taken from cooking.nytimes.com/recipes/5615 (may not work)