Goulash with sauerkraut from the Roman pot

Ingredients for 5 servings:

• 350 g goulash, mixed
• 400 g sauerkraut
• 3 bell peppers
• 1 onion(s)
• 5 m.-sized potatoes
• 1 can of tomatoes
• 2 cloves garlic
• 2 shots of red wine
• 150 g sour cream
• 50 g tomato paste
• salt and pepper
• 2 pinches of cinnamon
• Caraway seeds
• Marjoram or rosemary

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Rinse the Roman pot with water. Clean and finely chop the peppers, onions, potatoes, and garlic. Wash the meat and trim if desired. Combine all ingredients and season with salt, pepper, cinnamon, and caraway seeds to taste. You can also add some marjoram, rosemary, etc. You can also sear the meat briefly beforehand. Personally, I sometimes skip this step out of laziness. Then pour everything into the Roman pot and place it in a cold oven. Set the oven to 190°C. Once the temperature has been reached, cook the goulash for about 1.5 hours.