Goulash Stew

3 lbs. meat cut in 2 inch cubes
2-3 tablespoons cooking oil
1 tablespoon salt
1/2 teaspoon black pepper
1 cup chopped celery
2 medium size onions, sliced
2 cups chopped carrots
2 tablespoons Hungarian sweet paprika
1 can (about 15 oz) sauerkraut, drained and lightly rinsed
1 can (about 15 oz) chicken or beef broth
½ pint sour cream

In a large skillet or cooking pot, heat the oil then add the meat and cook stirring occasionally until meat is lightly browned. Add the carrots, celery and onions and continue cooking until onion is yellow and transparent. Add salt, pepper and paprika and mix it in well. 
Spread sauerkraut on bottom of a roasting pan then add and spread out the meat and everything in the fry pan on top of sauerkraut. Pour in the broth, cover roasting pan and bake for 2 hours at 325f (160c) or longer until meat is fork tender. After one hour check the liquid level and add small amount of water if needed. When meat is tender thin sour cream with a little milk or water and pour it evenly over everything then heat all for 15 minutes more.
If using a stove top cooking pot you can add everything then cover it and cook everything in it instead of the oven method. After frying, add broth and sauerkraut. Simmer and stir once in awhile adding small amounts of water to keep up the liquid level, cook until tender done (2-3 hours) then the last 15 minutes mix in sour cream.

Serve plain as a stew or over noodles, pasta, rice or dumplings

6-8 servings