Summary

Ingredients

• 500 g sauerkraut
• Salt, pepper, sugar
• 40 g lard
• 250 g pork oulash
• 250 g beef oulash
• 4 onion (s)
• 1 clove garlic
• Paprika powder, extra hot
• 1 tablespoon flour
• 250 ml beer, light
• 125 ml cream

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Instructions

1. Heat the sauerkraut with the liquid, season well with salt, pepper, sugar and paprika powder, let it steep. Heat the lard and fry the goulash on all sides. Peel and roughly dice the onions. Peel off the garlic clove, mash it, add to the meat with the onion cubes, season well with salt, pepper and paprika powder, fry for about 5 minutes, pour in the beer, simmer in a closed pot for about 50 minutes. Mix 3 tablespoons of the sauce with the cream, add to the goulash while stirring, arrange on a plate with the sauerkraut, serve immediately. Serve with parsley potatoes or potato dumplings.