Instructions: One day in advance: Trim fat from meat; cut meat into 3-inch pieces. In crock pot, combine meat, onions, dill, garlic, caraway, salt, and bouillon. Cook on LOW for 4 to 6 hours; refrigerate overnight; skim fat from top before continuing.

Dissolve paprika in 1 cup hot broth from goulash; add to goulash along with sauerkraut. Cover and cook on Low 6 to 8 hours longer or until meat is tender, or simmer on stove top, covered, for about 1 hour.

Stir in sour cream. Serve over mashed potatoes.

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