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Categories:
unsalted butter yellow onion beef chuck pork shoulder veal shoulder hungarian sweet paprika water salt pepper beef broth sauerkraut sour cream
Viewed: 10 - Published at: 8 years agoIngredients
- 1/4 cup unsalted butter
- 1 large yellow onion, finely chopped
- 1 lb boneless beef chuck, cut in 1 1/2 inch cubes
- 1 lb boneless pork shoulder, cut in 1 1/2 inch cubes
- 1 lb boneless veal shoulder, cut in 1 1/2 inch cubes
- 3 tablespoons hungarian sweet paprika
- 1/4 cup warm water
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh ground blach pepper
- 3/4 cup beef broth
- 2 cups sauerkraut, rinsed well and wrung fairly dry
- 1 cup sour cream, at room temperature
Method
- Melt butter in a large Dutch oven over medium high heat. Add onions and saute until golden, about 7 minutes. Remove to a large bowl.
- Brown meat in Dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns.
- Blend the paprika with the warm water and the salt and pepper.
- Return onion and meats to pot along with any accumulated juices, the paprika mixture, and beef broth, and bring to a boil. Adjust heat and simmer mixture until all meats are tender, about 2 hours. Check pot occasionally and add a little more water if mixture threatens to scorch.
- Mix in sauerkraut, cover and simmer 10 minutes, then smooth in sour cream and heat through 5 minutes. Do not allow to boil or sour cream will curdle. Taste for salt and pepper and add if needed.
