2 red bell peppers or fresh pimentos (thinly sliced)
1 carrot (chopped)
6 tablespoonssweet Hungarian paprika
1 cupbeef or chicken stock
1 cupdark lager
2 teaspoonscaraway seeds
1 bay leaf
1/2 teaspoondried marjoram
1/4 cuptomato puree
1 poundsauerkraut (drained)
1 cupsour cream
Brown the sausage in the olive oil over medium heat in a large Dutch oven or pan for 5 minutes. Remove and reserve. Add the meat to the pot. Sprinkle with the salt and pepper, and brown on all sides for 5 minutes. Remove and reserve.
Add the onions, cover the pot, and cook until the onions are brown, about 20 minutes, stirring frequently. Add the garlic, red bell pepper, and carrot. Cook for 2 minutes. Add the paprika and stir until the vegetables are well coated. Add the stock, lager, caraway seeds, bay leaf, marjoram, tomato purée and sauerkraut.
Bring everything to a boil and reduce the heat. Add the meat and one quarter of the sausage. Simmer, uncovered, until the meat is tender, about 1 ¾ hours. Add the remaining sausage, and cook 15 minutes more. Degrease the sauce and stir in the sour cream. Serve with noodles.
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