Summary

Ingredients

• 800 g oulash, half pork, half beef
• 1 vegetable onion (s)
• 500 g sauerkraut
• 2 bell peppers, red and yellow
• 250 ml vegetable stock
• 1 cup cream
• 2 teaspoons tomato paste
• Paprika powder, noble sweet and hot pink
• Caraway powder
• pepper
• salt
• oregano

Also: (for garnish)

• Sour cream
• Parsley, freshly chopped

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Instructions

1. Rinse the meat, pat dry and cut the pieces a little smaller if necessary (bite-sized). Peel the vegetable onion and cut into small cubes. Halve and core the peppers, remove the white dividers and dice the pepper halves (but not too small). Rinse the sauerkraut in a colander.
2. Preheat the oven to 190 °.
3. Mix all prepared ingredients with paprika powder, caraway seeds, pepper, salt and oregano and place in a saucepan. Bring the vegetable stock and cream to the boil, add the tomato paste and stir in, season with salt and pepper and pour over the goulash. Cover and stew the goulash in the preheated oven for 2 hours. Stir every now and then and let simmer open for the last 30 minutes. Spread the goulash on plates, sprinkle with a dollop of sour cream and some freshly chopped parsley.
4. Potato dumplings, boiled potatoes, fresh farmhouse bread or fresh baguette go well with it.