Great Hungarian Goulash

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3 tablespoons olive oil
1 pound beef stew meat (cut into 2-inch cubes)
salt and freshly ground black pepper to taste
3 onions (sliced thin)
4 garlic cloves (chopped)
2 red bell peppers or fresh pimentos (thinly sliced)
1 carrot (chopped)
6 tablespoons sweet Hungarian paprika
1 cup beef or chicken stock
1 cup dark lager
2 teaspoons caraway seeds
1 bay leaf
1/2 teaspoon dried marjoram
1/4 cup tomato puree
1 pound sauerkraut (drained)
1 cup sour cream


  1. 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.

  2. 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.

  3. 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.