Summary

Ingredients

• 4 medium onion (s)
• 1 clove garlic
• 600 g beef, from the topside
• 3 tablespoon oil, neutral
• salt
• Pepper, black, freshly ground
• 2 tablespoon paprika powder, noble sweet
• 600 g sauerkraut
• 1 teaspoon caraway seeds
• 1 lemon (s), untreated, the zest it
• 300 ml meat broth
• 150 g beetroot, (cooked)
• 120 g crème fraîche

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Instructions

1. Peel and slice the onions. Peel the garlic and chop in to fine slithers. Wash the meat, pat dry and cut into 3 cm cubes.
2. Heat the oil and sauté the onions until translucent. Add the meat, sear it all over, season with salt and pepper. Sprinkle the paprika on top and roast while stirring.
3. Pour in the meat stock and simmer for about 70 minutes over low heat.
4. Then add the sauerkraut with garlic, cumin and lemon peel, bring to the boil and simmer for another 20 minutes.
5. Cut the beetroot into small cubes and mix with the crème fraîche into the goulash. Season with salt and pepper.
6. Potatoes or dumplings or just crispy farmer`s bread go well with it.