Name: Veal Goulash With Sauerkraut
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 4 tablespoons unsalted butter or rendered beef fat -; 2 pounds veal, cut into 1 1/2-inch cubes -; 1 1/2 cups onions, sliced root to tip, 1/4-inch thick slices -; 1 teaspoon garlic, minced -; 1 teaspoon salt, plus more to taste -; 1/2 teaspoon black pepper -; 1 cup canned crushed tomatoes, or chopped fresh ripe tomatoes -; 1 cup full-fat sour cream -; 2 teaspoons paprika -; 2 teaspoons caraway seeds, chopped or crushed in a mortar with pestle -; 2 28-30 ounce jars sauerkraut (we recommend Bubbies, in the refrigerated section of the grocery store) -; 3 tablespoons fresh parsley, chopped -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Veal Goulash With Sauerkraut

1. 4 tablespoons unsalted butter or rendered beef fat -

2. 2 pounds veal, cut into 1 1/2-inch cubes -

3. 1 1/2 cups onions, sliced root to tip, 1/4-inch thick slices -

4. 1 teaspoon garlic, minced -

5. 1 teaspoon salt, plus more to taste -

6. 1/2 teaspoon black pepper -

7. 1 cup canned crushed tomatoes, or chopped fresh ripe tomatoes -

8. 1 cup full-fat sour cream -

9. 2 teaspoons paprika -

10. 2 teaspoons caraway seeds, chopped or crushed in a mortar with pestle -

11. 2 28-30 ounce jars sauerkraut (we recommend Bubbies, in the refrigerated section of the grocery store) -

12. 3 tablespoons fresh parsley, chopped -

How to cook deliciously - Veal Goulash With Sauerkraut

1. Stage

Lightly brown the veal: Heat butter or beef fat in a large sauté pan on medium high heat. Pat dry the cubed veal. Sprinkle with salt and add to pan. Working in batches, sauté the meat until the meat is just beginning to brown.

2. Stage

Add onions, then garlic: Add the onions to the pan with the veal, cook for another 5 minutes. Add the garlic and cook for another minute.

3. Stage

Add a teaspoon of salt, a half teaspoon of black pepper, and the tomatoes. Add enough water: to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan.

4. Stage

Simmer about 30 minutes: Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer, uncovered. Cook until the meat is almost cooked through, about 30 minutes.

5. Stage

Remove veal, reduce the sauce: Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat to medium. Add the meat back to the pan.

6. Stage

Add the sour cream, paprika, and crushed caraway seeds: and simmer uncovered for another 20 minutes.

7. Stage

Heat the sauerkraut in a medium pot: on medium heat until hot. To serve, strain the sauerkraut. Place the sauerkraut in a serving dish and top with the goulash. Adapted from a recipe in Luchow's German Cookbook by Jan Mitchell, 1952