Szeged goulash from the Roman pot

Ingredients for 4 servings:

• 600 g goulash, mixed or just beef
• 3 onions, cut into strips
• 3 yellow bell peppers
• 1 can tomato(s), chopped, approx. 400 g
• 500 g sauerkraut, more if desired
• 200 g bacon, diced
• 1 lemon(s), untreated
• Oil or clarified butter for frying
• salt and pepper
• chili
• 1 tbsp, heaped paprika powder, spiciness to taste
• n. B. Caraway
• e.g. broth or water
• 100 ml cream, n. B.
• 1 cup sour cream
• possibly cornstarch

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours 10 minutes

First, soak the Roman pot for at least half an hour. In the meantime, prepare the vegetables. Slice the onion into strips, peel the bell peppers and dice them into 2 x 2 cm cubes, and drain the sauerkraut. Cut two large, wide strips of lemon without the white underside. Brown the onion strips and the bacon in a little clarified butter and place them on the bottom layer of the Roman pot. Arrange the chopped tomatoes and diced bell peppers on top. Brown the goulash meat in several batches to develop a roasted aroma. Then arrange the meat on top of the tomatoes and bell peppers. Tuck the lemon zest between the pieces of meat. Sprinkle with salt, pepper, chili, paprika, and caraway seeds, if desired. Add a little broth or water if desired, as the meat should be about two-thirds full. As a final layer, tear the sauerkraut and spread it over the meat. Place the closed Roman pot on a rack in the cold oven. Preheat the oven to 200°C (top/bottom heat) and cook for 1.5 to 2 hours. Test the meat for doneness after 1.5 hours, as every oven is different. The meat should be tender. To serve, remove the meat and vegetables from the pot with a slotted spoon and mix gently. Be careful, the pot will be hot. Remove the lemon zest. Season the sauce again, thickening with a little more starch if necessary, or add a little more cream if you feel there is too little sauce. Mix the meat, vegetables, and sauce again and serve. Mix the sour cream with a little salt and serve separately in a small bowl. Serve with potatoes, spaetzle, rice, or croquettes, etc.