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Zagadina Goulash

1 lb veal
1 lb lean pork
2 lb sauerkraut (bulk if you can get it)
12 T chopped onions
Paprika
4 T unsalted butter
Caraway seeds
2 cups sour cream

Cook meat in small amount of water until tender (about 1 1/2 hours).

Saute onions in butter until soft.

Add Paprika generously until onions are coated red.

Combine onions, meat, and sauerkraut - Cook over low heat for 1
1/2 hours stirring occasionally.

When ready to serve, add sour cream and sprinkle with caraway seeds.

Best served with new potatoes, green vegetables, fresh bread, tossed
salad and fruit, cheese, and crackers for desert.

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