Summary

Ingredients

• 1 kg goulash, beef and pork mixed
• 2 tablespoon clarified butter
• 3 onion (s)
• salt and pepper
• Bay leaf
• 3 tablespoon tomato paste
• 3 teaspoons paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 850 ml sauerkraut, (can)
• 600 g potato (s), peeled and diced
• possibly crème fraîche or sour cream
• possibly parsley, chopped

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Instructions

1. Heat clarified butter and fry the meat in 3 stages. Only turn when a brown crust has formed at the bottom. Add onions and fry them too.
2. Put all the meat back into the pot, add the tomato paste and sauté briefly, dust with paprika and sweat it briefly. Be careful that nothing burns, then the paprika powder will be unpleasantly bitter. Season with salt, pepper and bay leaf (I took 3 fresh ones) and add 1.25 liters of water. Simmer gently for 1.5 hours.
3. Then add the sauerkraut and stew for another 30 minutes. Finally add the raw potatoes and simmer for another 45-50 minutes. Season everything well again, the dish can take a lot of salt.
4. Serve with a dollop of crème fraîche or sour cream. If you want, you can also sprinkle freshly chopped parsley on top.