Summary

Ingredients

• 400 g beef
• 2 onions)
• 2 cloves garlic)
• 4 tomato (s)
• 1 red pepper (s)
• 1 yellow pepper (s)
• 1 tablespoon clarified butter
• 2 tablespoon tomato paste
• 1 tablespoon flour
• 1 liter vegetable broth
• 200 g sauerkraut
• Salt and pepper, black
• Parsley, for garnish
• Paprika powder, noble sweet and hot pink

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Instructions

1. Dice the meat. Cut the onions into wedges. Press garlic through a garlic press. Quarter tomatoes. Cut the bell pepper into cubes. Heat the lard. Fry the meat in it. Add the onions, fry until golden brown.
2. Add tomato paste, tomatoes and garlic. Dust the flour over it, sweat while stirring and deglaze with 1/2 liter of stock. Season with salt, pepper, sweet and rose paprika. Cover and braise for approx. 60 minutes.
3. Slightly tease the sauerkraut and add to the meat with the diced paprika and the rest of the stock. Cover and simmer for another 30 minutes over medium heat and season again vigorously.
4. Serve sprinkled with parsley if you like.
5. Fresh farmhouse bread tastes good with it.