Sauerkraut goulash

Name: Sauerkraut goulash
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 750 g mixed goulash; 2 Onions; 1-2 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 1 TABLESPOON Flour; 2 Bay leaves; 1 red and green pepper; 1 can(s) (425 ml; draw-off weight 350 g) Sauerkraut; 3 Stem(s) Parsley; 4 TABLESPOONS Whipped cream

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

750 g mixed goulash
2 Onions
1-2 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
1 TABLESPOON Flour
2 Bay leaves
1 red and green pepper
1 can(s) (425 ml; draw-off weight 350 g) Sauerkraut
3 Stem(s) Parsley
4 TABLESPOONS Whipped cream

Directions

1
Wash the goulash and dab dry. Peel and chop the onions. Heat the lard in a roaster. Fry goulash and onions in it. Season with salt and pepper. Stir in tomato paste, dust with flour.
2
Deglaze with 1/2 litre water, add bay leaf and braise for about 30 minutes. In the meantime clean, wash and cut the peppers into strips. Add the sauerkraut and strips of bell peppers to the goulash, fill up with 1/2 litre water, cover and braise for about 30 minutes. Wash and chop the parsley. Season goulash again, refine with cream, sprinkle with parsley and serve. Boiled potatoes taste good with it