Ingredients for 4 people: 750 g
goulash (half beef / half Pig)
three onion
2 tablespoons butter
salt
pepper
sugar
2 tablespoons tomato paste
2 heaping tablespoons flour
1-2 tsp paprika peppers
2 bay leaves
1 can (850 ml) sauerkraut
200 g Cabanossi sausage
500 g waxy potatoes
2-3 stalks parsley
100 g sour cream
first Goulash pat dry and possibly cut into small cubes. Peel and finely chop. Heat the butter in a casserole or small roasting pan.
second Meat in it in 2-3 portions over high heat sear so that it does not lose as much juice. Dice meat business until they get a brown crust.
third Onions and add fry briefly. Total meat give back to the pot. Season with salt and pepper. Stir in tomato paste and fry briefly.
4th Sprinkle flour over the stew and cook, stirring constantly to avoid forming small clumps. Sprinkle with pepper, stir briefly, but not for long heat, otherwise it will burn and turn bitter.
5th Pour in 1 1 / 4 l water under stirring. Add bay leaf. Bring to a boil, cover and simmer about 1 1 / 2 hours. Drain sauerkraut, sausages cut into slices. Both fold in tumors and mitsch 1 hour.
6th Peel potatoes, wash, quarter, and tumors mitsch the last 45 minutes. Stew with salt, pepper, paprika and 1 teaspoon sugar to taste. Wash parsley, hook and sprinkle over. Serve with sour cream.
Bon appetit!
Source: "Yummy" 3 (2009)
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