Sauerkraut goulash pot

Name: Sauerkraut goulash pot
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 750 g mixed goulash; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt, pepper, sweet paprika; 1/2 l Tomato juice; 1 TABLESPOON clear soup; 1-2 Bay leaves; 4 Juniper berries; 1 TEASPOON black peppercorns; 500 g Potatoes; 1 can(s) (850 ml) Sauerkraut

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 medium-sized onions
750 g mixed goulash
2 TABLESPOONS clarified butter
7-10 Tbsp salt, pepper, sweet paprika
1/2 l Tomato juice
1 TABLESPOON clear soup
1-2 Bay leaves
4 Juniper berries
1 TEASPOON black peppercorns
500 g Potatoes
1 can(s) (850 ml) Sauerkraut

Directions

1
Peel and chop the onions. Dab the meat dry and chop it smaller if necessary. Sauté in hot clarified butter in portions. Season with salt and pepper. Fry the onions briefly.
2
Sprinkle 1-2 tablespoons of sweet paprika over the onions. Deglaze with 3/8 l water and tomato juice. Add stock and spices. Bring to the boil, cover and stew for about 1 1/4 hours.
3
Peel, wash and roughly dice the potatoes. Sauerkraut may be plucked roughly. Add the potatoes to the meat approx. 45 minutes before the end of the stewing time and braise with the meat. Season and arrange goulash