Goulasch II

This deliciously creamy Goulasch owes its delicate flavour to the addition of caraway seeds and juniper berries. It is very easy to make and is ideal for a dinner party, since it can be made in advance and reheated. The sour cream should, hozoever, be added only at the last moment.

1 tablespoon butter

1 tablespoon vegetable oil

3 large onions, chopped garlic cloves, crushed

2 lb. stewing veal, cut into

3-inch pieces

1 teaspoon dried oregano

½ teaspoon dried thyme

12 juniper berries z teaspoon caraway seeds, coarsely crushed

2 teaspoons salt

½ teaspoon black pepper

1 pint tomato juice

15 fl. oz. canned sauerkraut, drained

2 tablespoons paprika

15 fl. oz. sour cream

In a large saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the onions and garlic and fry, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown. Add the meat, oregano, thyme, juniper berries, caraway seeds, salt, pepper and tomato juice to the pan, stirring with a wooden spoon until all the ingredients are well blended.

Increase the heat to high and bring the mixture to the boil. Reduce the heat to low and simmer the mixture for ½ hours.

Add the sauerkraut to the pan, then stir in the paprika. Cover the saucepan and continue cooking for 45 minutes, or until the meat is tender when pierced with the point of a sharp knife.

With a wooden spoon, stir in the sour cream. Continue to cook for 2 to 3 minutes or until the liquid is hot but not boiling.

Remove the pan from the heat and serve immediately.

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