4 tablespoons unsalted butter or rendered beef fat

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

1-1/2 cups sliced onions, sliced root to tip, ¼ inch thick slices

1 teaspoon minced garlic

1 teaspoon salt, plus more to taste

½ 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 and pestle

2 pounds sauerkraut

3 tablespoons chopped fresh parsley



1. Lightly brown the veal: Heat the butter or beef fat in a large saute pan over medium high heat. Pat dry the cubed veal. Sprinkle with salt and add to pan. Working in batches, saute the meat until it is just lightly browned.

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

3. Add salt, pepper, tomatoes and water: Sprinkle the mixture with a teaspoon of salt and half a teaspoon black pepper, then stir in the tomatoes. Add enough water to just barely cover the veal, about 2 cups or so, depending on the size and shape of your pan.

4. Simmer the goulash: Increase heat and bring to a simmer, then lower heat to maintain a low simmer, uncovered. After about 40 minutes, add the sour cream, paprika and caraway seeds and simmer, uncovered, for another 25 to 30 minutes.

6. Heat the sauerkraut in a medium pot on medium heat until hot. Drain the kraut, place it on a serving platter and top with the goulash. Sprinkle with parsley and serve hot.


adapted by Elise Bauer at from Luchow’s German Cookbook by Jan Mitchell

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