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Draculas Goulash

Ingredients for the Dracula's goulash:
1/2 tablespoon unsalted butter 
1 tablespoon olive oil 
2 1/2 cups thinly sliced red onion

3 garlic cloves, sliced
1 1/2-2 pounds beef stewing meat (cut into 1-inch pieces) 
1/3 cup all-purpose flour 
2 1/2 tablespoons sweet Hungarian paprika 
1 1/2 teaspoons caraway seeds 
1 cups beef stock

1 cup dark beer
2 tablespoons tomato paste

1 cup sauerkraut
1 large green bell pepper, stem end and membranes removed, sliced (2 cups)

3 large carrots, chopped
1/4 cup sour cream, optional 2 tablespoons chopped fresh dill, plus extra sprigs for garnish 
1. Melt butter and heat oil in a large heavy-bottomed pot, Dutch oven or pressure cooker over medium heat. Add the onions, garlic and a pinch of salt and cook, stirring, 6 minutes or until onions are beginning to become limp. 
2. Season beef with salt and freshly ground pepper and toss with flour to coat on all sides. Stir paprika and caraway seeds into onions and simmer, stirring, 30 seconds. Then add the beef to the onion mixture, cooking and stirring for 2 minutes. 
3. Add 1/2 cup of the stock, beer and tomato paste, stirring and scraping the bottom of the pot as the broth thickens with the floured beef. Gradually stir in the remaining broth. Stir in peppers and carrots and bring to a slow simmer. Cover and cook, occasionally stirring, about 1 1/2 - 2 hours or until beef is very tender, or 30 minutes in pressure cooker. Add the sauerkraut after the meat is cooked and tenter. (Note: If stew if watery after 1 1/2 hours, remove cover and let reduce until desired thickness; if it is too thick, add additional stock in 1/4 cup increments). Season to taste with salt and freshly ground pepper; stir in dill. 4. Serve in individual bowls over polenta.