Beef Veal and Sauerkraut Goulash
Description
The recipe won't take much time. The meat is always served with sauerkraut, which is very popular in both Germany and Austria. Do not fry the meat until a brown crust forms; it should only be lightly seared, then simmered in a sauce of sour cream with tomatoes and paprika. Serve the dish hot. Serve hot.
Instructions
- 1
Step 1
1. Melt butter in a deep skillet (you can substitute with fat), cut the meat into small pieces and place them in the skillet. Season with salt and lightly sear until a faint crust forms.
- 2
Step 2
2. Slice the onion into half-rings, mince the garlic. Add the onion to the meat first and cook for another 5 minutes, then add the garlic and sauté for 30-60 seconds.
- 3
Step 3
3. Finely chop the tomatoes, add them to the pan, along with ground black pepper. Pour in water to just cover the meat, bring to a boil, then simmer over low heat for half an hour.
- 4
Step 4
4. Remove the meat from the pan, increase the heat, and cook the sauce until the liquid is reduced by half.
- 5
Step 5
5. Return the meat to the skillet, add sour cream, crushed cumin, and paprika.
- 6
Step 6
6. Mix and simmer the meat for another 20–30 minutes over low heat. Rinse the sauerkraut.
- 7
Step 7
7. Place the cabbage on a plate, top with the meat in sauce, and serve immediately, garnished with parsley.