Cream goulash with sauerkraut

Ingredients for 4 servings:

• 1 kg pork for goulash, cut into cubes
• 4 tbsp oil
• 2 m.-sized onion(s)
• 500 g sauerkraut
• 1 tsp caraway seeds
• 3 juniper berries
• 300 ml vegetable stock
• 1 tbsp paprika powder, sweet
• ½ bunch marjoram, fresh
• 300 g sour cream
• 800 g potatoes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the goulash with salt and pepper. Heat the oil in a casserole dish and brown the meat, stirring occasionally. Peel, halve, and slice the onions. Roughly chop the sauerkraut. Add the onions to the meat, brown, and season with caraway seeds and juniper berries. Deglaze with 125 ml vegetable stock, heat, and reduce briefly. Then sprinkle with paprika. Add the sauerkraut and top up with the remaining vegetable stock. Simmer in a covered pot over low heat for about 80 minutes. Rinse the marjoram and pat dry. Pick off the leaves, setting some aside, and stir the others into the goulash. Stir in 150 g sour cream and season the goulash with pepper, salt, and paprika. Sprinkle with the reserved marjoram leaves to serve. Serve the remaining sour cream separately. While the goulash is simmering, peel and halve the potatoes. Cook in salted water and serve with goulash.