Sauerkraut goulash

Name: Sauerkraut goulash
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 800 g Pork goulash; 125 g Onions; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp milled pepper; 2 Bay leaves; 10 g Flour; 100 ml dry white wine; 400 g Sauerkraut; 5 Allspice seeds; 7-10 Tbsp Caraway seeds; 7-10 Tbsp Parsley; 7-10 Tbsp n

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

800 g Pork goulash
125 g Onions
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp milled pepper
2 Bay leaves
10 g Flour
100 ml dry white wine
400 g Sauerkraut
5 Allspice seeds
7-10 Tbsp Caraway seeds
7-10 Tbsp Parsley
7-10 Tbsp n

Directions

1
Dab the goulash dry. Dice large pieces of meat a little smaller. Peel and halve onions and cut into strips. Heat oil in a pot. Fry the meat in 2 portions for about 10 minutes, turning it over.
2
Return all meat to the pot. Add the onions and fry. Season with salt, ground pepper and bay leaf. Dust with flour. Sweat it vigorously and deglaze with white wine and 1/2 litre water. Cover and let it stew for about 30 minutes. Then pull the sauerkraut apart and fold into the meat. Add another 1/2 litre of water. Lightly crush the allspice and add with the caraway.
3
Cover and let it stew for about 30 minutes. Then pull the sauerkraut apart and fold into the meat. Add another 1/2 litre of water. Lightly crush the allspice and add with the caraway. Stew for another 30 minutes. Season again and serve garnished with parsley
4
City