GERMAN GOULASH WITH SAUERKRAUT : SZEGEDINE GOULASCH

2 pounds veal or beef cut in 1 1/2 inch squares
4 tablespoons beef suet or butter
1 1/2 cups sliced onions
1 clove garlic, chopped
1 teaspoon salt
1/2 teaspoon pepper
1 cup chopped ripe or canned tomatoes
1 cup sour cream
2 teaspoons paprika
2 teaspoons chopped caraway seeds
1 pound (2 cups) sauerkraut (rinsed and drained)
2 or 3 tablespoons chopped parsley

Saute meat in hot beef fat or butter until lightly browned. Add onions and cook
5 minutes. Add garlic, salt, pepper, tomatoes or tomato puree, and 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 goulash and sauerkraut in a warmed serving dish. Sprinkle top with parsley. Serves 8 or more.

Luchow's German Cookbook