Potato and sauerkraut goulash

Name: Potato and sauerkraut goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g colourful peppers; 1 (approx. 300 g) Vegetable Onion; 750 g Potatoes (mainly mealy cooking); 2 Garlic cloves; 30 g Butter or margarine; 1 can(s) (850 ml) mild wine sauerkraut; 3 TABLESPOONS Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Rose peppers; 1 1/4 l Vegetable broth (instant); 1/4 l dry white wine; 1/2 potty Thyme; 125 g Schmand; 7-10 Tbsp Pepper; 7-10 Tbsp Parsley

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g colourful peppers
1 (approx. 300 g) Vegetable Onion
750 g Potatoes (mainly mealy cooking)
2 Garlic cloves
30 g Butter or margarine
1 can(s) (850 ml) mild wine sauerkraut
3 TABLESPOONS Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Rose peppers
1 1/4 l Vegetable broth (instant)
1/4 l dry white wine
1/2 potty Thyme
125 g Schmand
7-10 Tbsp Pepper
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the peppers into pieces. Peel and roughly dice the onion. Peel and wash the potatoes and also cut them into cubes. Peel garlic and press it through a garlic press.
2
Heat the fat in a large pot and sauté the onion cubes in it. Add potatoes, paprika and sauerkraut and steam briefly. Stir in tomato paste, season with salt and paprika powder and deglaze with stock and white wine.
3
Bring to the boil and simmer covered for about 20 minutes. Meanwhile wash the thyme, dab dry, pluck the leaves from the stalks and chop, except for a little to garnish. Mix sour cream, thyme, salt and pepper.
4
Season goulash with salt and paprika powder and serve garnished with thyme and parsley. Sour cream extra.