Summary

Ingredients

• 100 g bacon, streaky smoked
• 500 g pork oulash
• 500 g beef oulash
• 2 onions)
• salt
• Pepper, black
• Cayenne pepper
• 2 tablespoon broth, clear (instant)
• 1 pepper (s)
• 2 bay leaves
• 810 g sauerkraut, (1 can)
• 3 Cabanossi, (smoked garlic hard sausages)
• 2 tablespoon tomato paste

Print Recipe Pin Recipe

Instructions

1. Dice the bacon and leave it in the saucepan. Fry the goulash in it. Add diced onions. Season with salt, pepper and cayenne pepper. Dissolve the broth in 2 liters of hot water. Add together with the pepper and bay leaves. Cook in a closed pot for 1 hour. Add the sauerkraut, cook for 30 minutes. Add cabanossi slices and tomato paste and cook for another 30 minutes. Season again to taste