Szegedine Ghoulasch


  • 2 lbs veal or beef cut into 1 1/2 inch cubes
  • 1 c chopped tomatoes, canned or puree
  • 4 Tbsp butter
  • 1 1/2 sliced onions
  • 1 clove garlic
  • 1 tsp. salt
  • 1/2 tsp pepper
  • 2 c sour cream
  • 2 tsp. paprika
  • 2 tsp caraway seeds, chopped
  • 2 cups sauerkraut
  • 3 Tbsp. chopped parsley

Sauté meat in hot butter until lightlky browned. Add onions and cook 5 minutes Add garlic, salt, pepper, tomatoesand enough water barely to cover the mixture. Cook slowly until meat is nearly done and the sauce greatly reduced, about 45 minutes. Stir frequently. When sauce is cooked down, add sour cream, paprika, and caraway seeds Simmer 1/2 hour longer. Heat sauerkraut. Arrange alternate layers of the ghoulasch and sauerkrautr in warmed serving dish. Sprinkle with parsley.