Serves 4 to 6
- 1 pound sauerkraut, fresh, canned, or packaged
- 2 tablespoons lard (may substitute vegetable oil)
- 1 cup finely chopped onions
- 2 tablespoons sweet paprika
- 3 cups chicken stock or water
- 2 pounds boneless venison shoulder roast, cut into 1 inch 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
- 1 tablespoon finely minced garlic
Wash the sauerkraut thoroughly under cold water. Soak in cold water for 30 minutes to reduce sourness.
Melt the lard or fat in a 5 quart casserole and add onions. Cook over moderate hat, stir from time to time, until onions are just lightly colored. Add the garlic and cook just until the garlic scents up, about one minute. Take pot off heat. Add the paprika, stirring well to cover the onions. Pour in 1/2 cup of the stock or water, bring to a boil, then add the venison cubes.
Spread the sauerkraut over the venison and sprinkle it with the caraway seeds. In a small bowl, combine the tomato puree and the rest of the stock or water. Pour this over the sauerkraut. Bring to a boil, reduce heat to a barely rippling simmer, cover the pot and simmer for 1 hour. Every now and then, check to make sure the liquid hasn't boiled off. The sauerkraut should stay moist, so add more stock or water as needed.
When the venison is tender, combine the sour cream and heavy cream in a mixing bowl. Beat the flour into the cream with a wire whisk. Carefully stir this into the goulash. Simmer for another 10 minutes. Taste for seasoning. Serve the goulash in deep plates, accompanied by a bowl of sour cream.
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