Wash the meat and dab dry. Peel onions and cut into slices. Heat the lard in a roaster. Fry the meat and onions well. Season with salt and pepper.
Stir in tomato paste, dust with flour. 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. Drain the sauerkraut.
Add aiwar, paprika and sauerkraut to the goulash. Fill up with 1/2 litre of water and braise covered for about 30 minutes. Wash parsley and shake dry. Pluck the leaves from the stalks, except some for garnishing, and chop them.
Season goulash again and sprinkle with parsley. Farmhouse bread tastes good with it.