Sauerkraut goulash stew

Name: Sauerkraut goulash stew
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2-3 TABLESPOONS Oil; 750 g Mixed pork and beef goulash; 1 Onion; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Potatoes; 1 can(s) (850 ml; drained 720 g) Sauerkraut; 2 Bay leaves; 4 Juniper berries and black peppercorns; 1/2 l Tomato juice; 7-10 Tbsp Bay leaves

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2-3 TABLESPOONS Oil
750 g Mixed pork and beef goulash
1 Onion
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Potatoes
1 can(s) (850 ml; drained 720 g) Sauerkraut
2 Bay leaves
4 Juniper berries and black peppercorns
1/2 l Tomato juice
7-10 Tbsp Bay leaves

Directions

1
Heat the oil in a pot and fry the meat in it on all sides over a high heat. Peel and chop the onion, add to the meat and fry it. Season with salt and pepper. Deglaze with 1/4 litre of water and braise at low heat with closed lid for 1-1 1/4 hours.
2
In the meantime peel, wash and cut the potatoes into pieces. Drain the sauerkraut. 30 minutes before the end of the cooking time add potatoes to the meat and cook. Squeeze out the sauerkraut and add it together with the laurel, crushed juniper berries, peppercorns and tomato juice 20 minutes before the end of the cooking time and braise it.
3
Season again. Pour into a terrine and serve garnished with bay leaves as desired.