Veal Goulash With Sauerkraut
Ingredients
- 4 tablespoons rendered beef fat
- 2 pounds veal
- 1 1/2 cups onions
- 1 teaspoon garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup canned crushed tomatoes
- 1 cup sour cream
- 2 teaspoons paprika
- 2 teaspoons caraway seeds
- 2 28 ounce sauerkraut
- 3 tablespoons parsley, chopped
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Instructions
- 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.
- Add the onions to the pan with the veal, cook for another 5 minutes. Add the garlic and cook for another minute.
- to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan.
- 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.
- 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.
- and simmer uncovered for another 20 minutes.
- on medium heat until hot.,To serve, strain the sauerkraut. Place the sauerkraut in a serving dish and top with the goulash.
Source
Original recipe: View Original