Veal Goulash with Sauerkraut

Ingredients

• 4 tablespoons rendered beef fat unsalted
• 2 pounds veal cut into 1 1/2-inch cubes
• 1.5 cups onions sliced
• 1 teaspoon garlic minced
• 1 teaspoon salt plus more to taste
• 0.5 teaspoon pepper black
• 1 cup tomatoes fresh canned ripe crushed chopped
• 1 cup full-fat cream sour
• 2 teaspoons paprika 
• 56 ounce sauerkraut refrigerated (we recommend Bubbies, in the section of the grocery store)
• 3 tablespoons parsley fresh chopped
• 2 teaspoons in a mortar with pestle crushed chopped

Equipment

• bowl
• frying pan
• pot
• slotted spoon

Directions

1. Lightly brown the veal:
2. Heat butter or beef fat in a large sauté pan on medium high heat. Pat dry the cubed veal.
3. Sprinkle with salt and add to pan. Working in batches, sauté the meat until the meat is just beginning to brown.
4. Add onions, then garlic:
5. Add the onions to the pan with the veal, cook for another 5 minutes.
6. Add the garlic and cook for another minute.
7. Add a teaspoon of salt, a half teaspoon of black pepper, and the tomatoes.
8. Add enough water to just barely cover the meat, about 2 cups or so, depending on the size and shape of your pan.
9. Simmer about 30 minutes: Increase the heat to bring the mixture to a simmer, then lower the heat to maintain a low simmer, uncovered. Cook until the meat is almost cooked through, about 30 minutes.
10. Remove veal, reduce the sauce: Use a slotted spoon to remove the veal from the pan to a bowl to temporarily set aside. Increase the heat to high and let the liquid boil until it is reduced by half. Lower the heat to medium.
11. Add the meat back to the pan.
12. Add the sour cream, paprika, and crushed caraway seeds, and simmer uncovered for another 20 minutes.
13. Heat the sauerkraut in a medium pot on medium heat until hot.
14. To serve, strain the sauerkraut.
15. Place the sauerkraut in a serving dish and top with the goulash.