Let the coarsely chopped onions in clarified butter become translucent, add the turkey meat cut into cubes and fry vigorously. Then mix in the paprika powder, caraway seeds, garlic and tomato paste. Deglaze with a little water. Add the sauerkraut and simmer for about 15-20 minutes.
Mix the flour with the sour cream and pour over the goulash. Season to taste with salt and chili powder.
Boiled potatoes or mashed potatoes are enough as a side dish.