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Ingredients
6 links (sliced into 1/2-inch rounds)
3 olive oil
1 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 sweet Hungarian paprika
1 beef or chicken stock
1 dark lager
2 caraway seeds
1 bay leaf
1/2 dried marjoram
1/4 tomato puree
1 sauerkraut (drained)
1 sour cream
Directions
- 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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