Goulash (Hungarian Gulyas)

In a medium (3 quart) saucepan heat 1 tablespoon lard over high heat until it begins to smoke. Drop in the pieces of meat. Stir to sear and brown on all sides about 12 minutes. Lift the meat out with a slotted spoon and set aside for the moment.

Drop 3 tablespoons lard or butter into the hot pot and add onions, carrots, celery and garlic. Cover and sweat over medium heat until the onions are soft and begin to brown, about 12 minutes. Stir in the paprika, thyme, savory and caraway seeds. Add stock, tomato purée, chopped cabbage.

Reduce heat, partially cover and simmer over medium heat for 1-1/2 hours.

If the beans are to be included, cut them into 1-1/2 inch lengths; blanche in a quart of boiling salted water. Drain; rinse under cold water to stop the cooking. Reserve.

During the last half hour of simmering, dip 1-1/2 cups of vegetables from the pot and purée them in a food processor or blender. Return the purée to the goulash to thicken.

Add sauerkraut and simmer for an additional 15 minutes. Drop in the potatoes and green beans and simmer for another 20 minutes or until the potatoes are just tender. When the stew is done, stir all but a few spoonfuls of sour cream into the goulash and turn off heat. Taste for seasoning and adjust.

Serve stew in heated bowls. Top each serving with a dollop of the reserved sour cream; sprinkle with parsley or chives.