Slovak Segedinsky Goulash

 

Slovakian Sauerkraut Stew

 3 T of olive or vegetable oil (the original recipe calls for lard )

1.5 lbs of beef cut up into 1 inch pieces
1 bay leaf 2 pounds of sauerkraut well drained and rinsed and chopped up coarsely.
1 cup of heavy cream
1 and 1/4 cup of bone broth or plain water, but bone broth will add good flavor.
You can now buy it in the supermarket where the packaged broths are sold.
 salt, pepper to taste
1 tsp of Caraway seed
2 big sweet yellow onions chopped up.
2 Tablespoons of Paprika

saute the onion in the oil over a slow heat. Soften them up nicely.
Add the beef chunks, caraway and bay leaf and brown the meat. Now add the paprika and pour in the water quicly as paprika can burn very fast!
Cook until the beef is done.
Add the coarsely chopped sauerkraut. You chop it since you don't want long strings of it in the stew.
Simmer about 30 minutes.
Serve in a bowl with dollops of sour cream.
Have it with crusty hot bread and butter and a salad or vegetable on the side.