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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a large Dutch oven over medium high heat. Add onions and saute until golden, about 7 minutes. Remove to a large bowl. | 2. Brown meat in Dutch oven and three batches, allowing about 10 minutes per batch and removing to bowl as it browns. | 3. Blend the paprika with the warm water and the salt and pepper. | 4. Return onion and meats to pot along with any accumulated juices, the paprika mixture, and beef broth, and bring to a boil. Adjust heat and simmer mixture until all meats are tender, about 2 hours. Check pot occasionally and add a little more water if mixture threatens to scorch. | 5. Mix in sauerkraut, cover and simmer 10 minutes, then smooth in sour cream and heat through 5 minutes. Do not allow to boil or sour cream will curdle. Taste for salt and pepper and add if needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup	unsalted	342.0	15.714	10.686	28.8
yellow onion	1		chopped	-	-	-	-
beef chuck	1	lb	boneless cut	634.6681	1.4053	95.7896	27.5174
pork shoulder	1	lb	boneless cut	575.7346	0.0	102.1816	15.4134
veal shoulder	1	lb	boneless cut	589.68	0.0	87.4087	23.9501
paprika	3	tablespoons	sweet	57.528	11.014000000000001	2.8846	2.6296
water	1/4	cup		0.0	0.0	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
beef broth	3/4	cup		12.6	0.07200000000000001	2.052	0.396
sauerkraut	2	cups	rinsed	53.96	12.1552	2.5844	0.3976
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.