Meat, sauerkraut, and paprika stew

Ingredients for 4 servings:

• 800 g goulash, half pork, half beef
• 1 vegetable onion(s)
• 500 g sauerkraut
• 2 bell peppers, red and yellow
• 250 ml vegetable stock
• 1 cup of cream
• 2 tsp tomato paste
• Paprika powder, sweet and hot
• Caraway powder
• pepper
• Salt
• oregano
• Sour cream
• Parsley, freshly chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Rinse the meat, pat dry, and cut the pieces into smaller pieces (bite-sized) if necessary. Peel the onion and dice them into small cubes. Halve the bell peppers, remove the seeds, remove the white membranes, and dice the pepper halves (but not too finely). Rinse the sauerkraut in a sieve. Preheat the oven to 190°C (375°F). Mix all the prepared ingredients with paprika, caraway, pepper, salt, and oregano and place in a roasting pan. Bring the vegetable stock and cream to a boil, add the tomato paste and stir in, season with salt and pepper, and pour over the goulash. Cover the goulash and simmer in the preheated oven for 2 hours. Stir occasionally and simmer uncovered for the last 30 minutes. Divide the goulash among plates and sprinkle each with a dollop of sour cream and some freshly chopped parsley. Serve with potato dumplings, boiled potatoes, fresh farmhouse bread, or fresh baguette.