1 med. onion
1 lb. beef
1 lb. pork
2 tbsp. butter
1 tsp. paprika
1 tsp. salt
3 1/2 c. or 1 lb. 13 oz. can sauerkraut
3/4 tsp. dill seeds
8 juniper berries
8 peppercorns
1 1/2 tbsp. caraway seeds
1/2 pt. sour cream

Chop onion fine, then cut meat into inch cubes. Next, melt butter in a Dutch oven over low heat, add the chopped onions and fry until golden brown. Add meat, paprika and salt; brown meat lightly on all sides. Now add sauerkraut, dill seeds, juniper berries, peppercorns and caraway seeds. Add about 3/4 cup water, cover tightly and cook very gently for 2 to 2 1/2 hours.

If goulash looks dry, add a little more water. When meat is tender, add sour cream at once and allow it to heat thoroughly only. Serves 6.