Sauerkraut Meat in the Style of the House

For good eaters, the preparation is probably only enough for 4 people.

Cook bacon in a large saucepan over medium heat. Increase temperature a little and brown beef goulash well in it. Add pork goulash, also brown well. Add onion and dust everything together with flour and paprika (I). Continue to stir-fry for about 2-3 minutes, extinguish with clear soup. Reduce temperature, add sauerkraut and caraway seeds, season vigorously with salt and freshly ground pepper and stew for 45-55 min, stirring several times. (Bite test: when beef stew is done, remove saucepan from heat.) Rest for one night.

Heat sauerkraut meat. Add mushrooms and sour cream or crème fraiche, stir in paprika (Ii). Do not make more after that, just keep on medium heat.

Cook potatoes in salted water until tender and add to sauerkraut. Add butter in pieces and stir repeatedly until melted. Season strongly with salt and freshly ground pepper and bring to the table.

Note tom: I almost always buy the meat for goulash in one piece and cut it myself.

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