Transylvanian Goulash

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 1 lb sauerkraut
• 2 tablespoons butter
• 1 cup onion, finely chopped
• 1/4 teaspoon garlic salt
• 2 tablespoons sweet paprika
• 3 cups chicken broth
• 1 -2 lb boneless lamb shoulder, cut in 1 in cubes
• 1 1/2 teaspoons caraway seeds
• 1/4 cup tomato puree
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 tablespoons flour

Recipe

• 1 wash the sauerkraut under cold running water then soak in cold water for 20 minutes to reduce its sourness. strain well, pressing out all the water.
• 2 melt the butter in a 5-quart casserole and add the onions. cook over medium heat, stirring occasionally until lightly coloured, 6 to 8 minutes.
• 3 add the garlic, season with salt and cook a minute or two longer.
• 4 stir in the paprika, pour in 1/2 cup of broth and bring to boil.
• 5 add the lamb cubes.
• 6 spread the sauerkraut over the lamb and sprinkle with carraway seeds.
• 7 in a small bowl combine the tomato puree and the rest of the broth and pour the mixture over the sauerkraut.
• 8 bring the liquid to a boil once more, then reduce heat to its lowest point. season with a pinch of salt, cover casserole and simmer for 1 hour.
• 9 check occasionally to make sure that the liquid has not cooked away. add a little stock or water if required.
• 10 when the lamb is tender, combine the creams in a mixing bowl and beat the flour into the cream with a whisk. carefully stir the mixture into the casserole. simmer for 10 minutes longer and season with salt to taste.
• 11 serve in large wide bowls accompanied by a side of sour cream.