¾lbHungarian sausage (smoked with paprika, like kolbasz), sliced cross-wise in ½-inch rounds~ or other smoked sausage like kielbasa
1½lbsboneless beef chuck, cut in 1½-inch pieces
1½lbsboneless pork shoulder, cut in 1½-inch pieces
⅓cupbacon drippings or vegetable oil~ I prefer the bacon fat, use that if you can
4lbsyellow onions, finely chopped (about 4 large onions)
⅓cupsweet Hungarian paprika
½teaspoonsmoked paprika~ I added a little smoked paprika to make up for the fact I used Polska Kielbasa because I couldn't find Hungarian smoked sausage
1lbsauerkraut, drained (but not rinsed)
3-4cupschicken stock, preferably homemade, just enough to cover mixture
4bay leaves
½teaspoondried thyme
Kosher salt and fresh cracked black pepper
1cupsour cream
Snipped chives, optional, for serving
Instructions
In large skillet, fry sausage rounds until lightly browned on both sides. Remove to paper towel-lined plate and set aside. Add half the beef and pork to the same skillet and brown all over, about 4-5 minutes a side. Transfer browned meat to a plate.
In large enameled cast-iron Dutch oven, heat bacon fat and then add onions. Cook over moderate heat until softened and very lightly browned, about 10-12 minutes. Sprinkle the paprika(s) over the onions and stir and cook for 5 more minutes.
Stir in the beef and pork pieces, sauerkraut, bay leaves, thyme and enough stock to just cover the meat/sauerkraut mixture (3 to 4 cups). Bring to boil, cover and reduce heat and simmer for 1 hour.
Add the smoked sausage and continue simmering, covered, until the beef and pork are very tender, about another hour. Season with salt and pepper and let cool. Cover and refrigerate overnight.
Reheat the goulash until very hot, remove bay leaves. Stir in one cup of sour cream and heat until warmed through. Check for salt and pepper, sprinkle with chives and serve, with egg noodles or boiled potatoes and extra sour cream on the side.
Notes
The dishes I grew up on usually had some caraway seed in them, especially my mom's sauerkraut. You certainly could add some here, along with the paprika.