Rindsgulash
Prepare the Beef by cutting into bite size pieces. Toss the pieces with 2 tablespoons sweet Hungarian paprika, 2 teaspoons sharp Hungarian paprika, 1 tablespoon oil and 1 teaspoon salt. Add black pepper to taste and let it marinate for 15 minutes to 1 hour.

Cut onions into half rings and chop garlic.

Heat 1 tablespoon oil in a skillet (or none, if non-stick is used), add Beef and brown on all sides. Add onion and brown for 3 minutes. Add the rest of the paprika to taste (sharp paprika can make the stew fairly hot, so be careful). Mix in garlic, red wine and water. Cook for 2 hours, or until meat is tender.

Add sauerkraut and cook for 30 minutes.

Serve on boiled / fried potatoes or noodles.

Optional: Add the slurry of flour and water and bring to a boil to thicken sauce. Either stir in 1/2 cup of sour cream and heat through, or serve sour cream on the side. Serves 6
Goulash recipes use types of Hungarian paprika, sweet or sharp, to achieve a mildly spicy stew. Adding and onion and sauerkraut stretches the meat and tastes great. Szegediner goulash (Rindsgulash) is a regular German potluck item.
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RINDSGULASCH (Beef Goulash)

• 2 lbs Beef Stew Meat
• 3 Tbs Hungarian paprika "edelsüß" or sweet
• 2 Tbs Hungarian paprika "rosenscharf"
    or sharp (hot)
• 2 Tbs oil
• 1 Tsp salt
• Freshly ground pepper
• 1 lb onions
• 1 clove garlic
• 1/2 c red wine
• 1 c water
• 2 15 oz cans of sauerkraut, rinsed and
    drained or equivalent amount of bagged
    sauerkraut
•1 Tbs flour mixed in 3 Tbs water (optional)
•Sour cream or crème fraiche (optional)
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Updated:
September 2012