Sauerkraut goulash stew

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
3 3
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, yellow and green peppers
  • 4 TABLESPOONS Aiwar (spicy-hot spice paste)
  • 1 can(s) (850 ml) Wine sauerkraut
  • 3 Stem(s) Parsley

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Season goulash again and sprinkle with parsley. Farmhouse bread tastes good with it.

Nutrition Facts

KCAL
330 kcal
CARBS
14 g
FATS
9 g
PROTEINS
46 g