Summary

Ingredients

• 50 g bacon, streaky
• 250 g beef for oulash
• 250 g pork for oulash
• 2 red pepper (s)
• 20 g clarified butter
• 1 can tomato paste
• 2 tomato (s)
• 500 g sauerkraut
• 1 onion (s)
• 0.75 liter ¾ vegetable stock
• 1 bay leaf
• 3 clove (s) garlic
• 0.5 teaspoon ½ caraway powder
• 1 teaspoon paprika powder
• 2 tablespoon heavy cream
• salt and pepper

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Instructions

1. Cut the meat into small pieces. Heat the clarified butter in the casserole and sear the meat in two portions on the highest level so that the aromas develop. Then take it out of the pot and keep it warm in the oven.
2. Set the stove temperature back to medium level. Cut the bacon, bell pepper and onion into cubes and fry lightly. Add the sauerkraut and lightly toast. Add the meat with the leaked meat juice and stir well. Dice the tomatoes and mix in with the tomato paste. Pour 1/3 of the vegetable stock, stir and season with salt and pepper, crushed garlic, caraway seeds and paprika powder. Add the bay leaf, stew the remaining vegetable stock and the goulash with the lid closed for about 90 minutes.
3. Stir in the cream before serving and season to taste again.