Summary

Ingredients

• 600 g pork oulash
• salt and pepper
• 40 g clarified butter
• Paprika powder, noble sweet
• 1 onion (s) (vegetable onion, approx. 400 g)
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 100 g tomato paste
• 500 g sauerkraut, fresh, from the barrel
• 2 bay leaves
• 5 grains allspice
• 375 ml stock (instant)
• 2 tablespoon sauce thickener, dark

Print Recipe Pin Recipe

Instructions

1. Wash meat, pat dry. If necessary cut into small pieces. Pepper. Fry in portions in hot fat. Season, take out. Sauté the onion and pepper cubes in the frying fat. Spice up. Add tomato paste and 450 g sauerkraut, sauté briefly. Add the meat, spices and broth. Cover and simmer for about 30 minutes.
2. Remove the bay leaves. Tie goulash. To taste. Mix in the remaining finely chopped sauerkraut.