Preparation:
One day in advannce, trim fat from meat; cut meat into 3inch pieces.
In crock pot, combine meat, onions, dill, garlic, caraway, salt and
bouillon. Cook on LOW for 46
hours; refrigerate overnight; skim fat from top before continuing.
Dissolve paprika in 1 cup hot broth from goulash, add to goulash along
with sauerkraut. Cover and cook on low 68 hours longer or until meat
is tender, or simmer on stove top, covered for about 1 hour. Stir in
sour cream. Serve over mashed potatoes.
The goulash is the condensed beef bouillon or strong beef stock I found
out. |
