3. Sauerkraut and Sour Cream Goulash
For this recipe, it’s all about braising some nice beef chuck and salt rubbed pork shoulder in some chopped onions and mountains upon mountains of paprika, before adding the smoked sausage and everyone’s favorite, sauerkraut.
When all of this is as tender as the voice of Nat King Cole, it has to be placed in the refrigerator overnight, covered in a towel or food storage plastic, and then reheated when you’re ready to finish it off. When it comes to the final preparation, this is where you can get busy with sour cream the next day. Go nuts with the sour cream, no such thing as less is more here.
You’re going to want to plan your methods and timings with this one accordingly, as it really does make a difference. If you plan it well, this could be a recipe for goulash that you use over and over again.