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. Fry the goulash and the bacon cubes in clarified butter. Add salt, pepper, paprika and the meat stock and simmer for 30 minutes. Add the sauerkraut and simmer for another 20 minutes.
3. In the meantime, cook the potato wedges in a little broth and finally fold them into the bigosch. Season everything again. Put a dollop of sour cream on each serving.