Wash the meat, dab dry and cut into cubes (goulash size). Peel and roughly dice the onions. Pour paprika into a sieve, drain and dice coarsely. Peel and wash the potatoes and cut them into halves or quarters depending on their size.
Heat the oil in a frying pan. Sauté the meat in it vigorously while turning. Add potatoes, bay leaf and onions and fry briefly, season with salt, pepper and sugar. Pick the sauerkraut and add.
Deglaze with broth. Add caraway seeds and about half of the paprika.
Bring to the boil, cover and braise for approx. 45 minutes, stirring from time to time. Add the remaining paprika about 5 minutes before the end of the stewing time. Wash parsley, shake dry and chop finely. Season goulash with salt, pepper and sugar.
Serve sprinkled with parsley.