Hungarian Paprikash

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Ingredients

  • 1 1/2 pound frankfurters, hot dogs, or mild German or Polish sausage, cut into 2 1/2-inch segments
  • 2 Tbsp butter
  • 2 cups chopped onion
  • 1 clove garlic, minced
  • 2 teaspoons paprika
  • 1 teaspoon dried dill, or 1 Tbsp fresh chopped dill
  • 1 teaspoon caraway seed
  • 1 cup beef broth or chicken broth
  • 1 large (25 to 28 ounce) can sauerkraut, drained
  • 2 cups sour cream

Method

  1. Heat a large thick-bottomed pan or Dutch oven on medium heat.
  2. Melt the butter, add the onion, garlic, and paprika, cook until the onion is soft, about 5 minutes.
  3. Add the franks, dill, caraway, and broth.
  4. Bring to a boil, reduce heat and simmer for 15 minutes.
  5. Add the sauerkraut, simmer, covered, 15 minutes longer.
  6. Remove from heat, stir in the sour cream (do not let the mixture boil after you've added the sour cream).


Presentation

Serves 8. Serve plain, or with boiled or mashed potatoes.

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