Summary

Ingredients

• 600 g pork (shoulder), diced
• 4 onion (s)
• Oil, for frying
• 1 clove garlic
• 0.5 teaspoon ½ caraway seeds
• 1 tablespoon paprika powder, hot pink
• 1 piece (s) lemon (s) - zest
• 2 sprigs parsley
• salt and pepper
• 0.5 liter ½ broth
• 1 cup sour cream or sour cream
• 350 g sauerkraut, (ready to cook)
• 600 g potato (s)

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Instructions

1. Fry the meat in portions in a roasting pan or large saucepan with oil. Then set it aside for the time being.
2. In between, peel the onions, cut in half and cut into strips. Then brown them in the roaster until golden and then add the meat again.
3. Roughly chop the caraway seeds in a mortar, crush the garlic into small pieces. Cut the lemon peel into small pieces.
4. Now add all the spices (including paprika, salt and pepper), heat briefly and then fill up with the stock. Cook with the lid on for 30 minutes, then add the sauerkraut and cook for another 30 minutes without the cover. Test whether the meat is done, otherwise let it steep a little until it is soft.
5. In the meantime, peel and cook the potatoes.
6. At the end, add the sour cream or sour cream to the goulash, pluck the parsley, cut it into small pieces and sprinkle over it, then serve with the potatoes.