Summary

Ingredients

• 500 g pork oulash
• 100 g bacon, mixed
• 1 tablespoon clarified butter
• 500 ml meat stock
• 500 g sauerkraut
• 750 g potato (s)
• 1 cup sour cream
• 1 teaspoon paprika powder, noble sweet
• salt and pepper

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Instructions

1. Cut the pork goulash into 1 cm cubes. Dice the bacon. Peel the potatoes and cut into wedges.
2. Heat the clarified butter in a large pot over medium-high heat. Add the pork cubes and bacon, frying for about 5 minutes until browned. Add salt, pepper, and the paprika powder. Pour in the meat stock and bring to a simmer. Reduce heat to medium, then simmer for 30 minutes. Add the sauerkraut and continue simmering for 20 minutes.
3. In a separate pot, cook the potato wedges in some of the meat stock over medium heat for about 15 minutes until tender. Once the stew is done, fold the cooked potatoes into the stew. Taste and season again with salt and pepper as needed. Serve each portion with a dollop of sour cream on top.