One-pot goulash with sauerkraut, mushrooms and potatoes

Ingredients for 2 servings:

• 2 pork neck steaks, approx. 400 g, marinated as desired
• Fat for frying
• 1 medium-sized onion(s), diced
• 500 ml gravy
• 1 bay leaf
• 500 g potatoes, mainly waxy
• 1 can mushrooms, sliced
• 300 g sauerkraut, ready to serve
• salt and pepper
• e.g. sauce thickener, brown or gravy powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 35 minutes

Cut the pork neck steaks into cubes and fry in hot frying fat until crispy. Add the diced onions and let them brown slightly. Deglaze with the pan juices, loosen the pan juices, add the bay leaf, cover, and let the goulash simmer for about 30-40 minutes. In the meantime, peel and dice the potatoes. Add them to the goulash along with the drained mushrooms and simmer for about another 20 minutes. After about an hour of cooking time, add the sauerkraut and heat gently. Thicken with gravy thickener or gravy powder, and season to taste.