Not a particularly nice dish to look at, this hungarian recipe is most simple to cook and extremely tasty. In hungary, this dish is mostly cooked using pork meet. If you wish to cook it that way, you can substitute the beef in this recipe easily with pork. If you do so, make sure to add 1/2 tablespoon of ground cumin.
1 kg beef, cut in large ragout pieces (shoulder, belly, etc)
1/2 kg Sauerkraut, cooked
1/2 kg white onion, peeled and choped into rather large pieces
2 Tablespoons sweet paprika powder
2 Tablespoons of tomato paste
3/4 Liter of beef stock
1 Glass of white wine
Salt/Pepper/Cayenne Pepper
Preveat your oven to 150° celcius.
Put a heavy casserole on a stove. Lightly dust the beef with flour, season with salt and pepper. Brown the beef cubes in oil. When lightly brown, add the onions and continue cooking for a minute. Add the paprika powder as well as the tomato paste. Deglace everything with the white wine and reduce the white wine by half. Now, put in the beef stock and make sure the meat is covered with stock. Put the lid on the casserole and put in oven for one hour. After one hour cooking time, add the Sauerkraut - stir well - and put into the oven for another 30 minutes without the lid. Take out the casserole from the oven - add 2 dl of sour cream and season to taste with cayenne pepper, salt and fresh pepper. Serve with steamed potatoes.