Years ago in Manhattan, there was a rather famous German restaurant by thename of Luchow’s. It wasestablished in 1882 and operated continuously for a hundred years, finallyshutting down in 1984. In its heyday Luchow’s was well known as a hang out formusicians and entertainers such as Steinway, Dvorak, and later, OscarHammerstein. It even had a room named after Diamond Jim Brady, aregular.
I don’t recall how it happened, but my father came across a used copy ofLuchow’s German Cookbook, a compilation of recipes from that now long gonerestaurant. He quickly zeroed in on the recipe for Austrian goulash withsauerkraut, also known as Szegedine Goulasch. I often accuse my dad of havingsauerkraut in his veins, and not without reason. He just can’t pass up aninteresting recipe that calls for that fermented cabbage. This “goulash” ischunks of veal, cooked with onions and tomatoes in a paprika sour cream sauce,served over sauerkraut. So so good.
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