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1
Cut beef into 1 1/2 inch cubes.
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2
Peel and slice onions.
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3
In a 6 quart Dutch oven, heat oil over medium heat. Add beef cubes in a single layer (do not overcrowd) and saute over medium heat.
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4
Continue cooking, turning to brown on all sides.
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5
Remove beef to a bowl as it browns. Continue browning the rest of the beef. This will take approximately 30 minutes in all.
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6
Add onion to drippings; cook, stirring until tender and golden (about 10 minutes).
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7
Return beef to Dutch oven. Add paprika, salt and pepper, stirring well until combined.
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8
Stir in 3/4 cup beef broth and bring to boil. Reduce heat and simmer covered, 2 hours or until the beef cubes are fork tender.
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9
While beef cubes cook, prepare sauerkraut.
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10
In a colander, drain sauerkraut well. Pare potato; grate enough potato to measure 3/4 cup.
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11
In hot butter in large skillet, saute 1/2 chopped onion until golden ( about 3 minutes).
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12
Add sauerkraut, potato, caraway seed, brown sugar and 2 cups boiling water.
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13
Bring to boil; reduce heat; simmer uncovered, stirring occasionally, 20 minutes or until most of the liquid has evaporated.
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14
Meanwhile, in a small bowl, combine the flour and remaining broth; stir until smooth.
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15
Gradually add to beef mixture, stirring constantly.
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16
Simmer, uncovered, stirring occasionally, 15 minutes longer.
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17
Just before seraving, slowly stir 1/2 cup hot gravy into sour cream in small bowl. Add slowly to beef mixture; stir to blend.
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18
Heat, but do not boil.
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19
Serve goulash with sauerkraut.
