One day or several days ahead: Trim fat from meat; cut meat into 3 inch pieces. In Dutch oven or heavy kettle, combine meat, onions, dill, garlic, caraway seeds, salt and bouillon. Bring to boil; simmer goulash, covered, 1 hour. Then dissolve paprika in 1 cup hot broth from goulash; add to goulash along with sauerkraut. Simmer, covered, 1 hour longer, or until meat is tender. Stir in sour cream; refrigerate, covered. TO SERVE: Reheat goulash over very low heat, uncovered, stirring occasionally, about 40 minutes or until heated through. Serve with parsley, buttered potatoes and if desired, with more sour cream and dill. Makes 6 servings.