Szeged-style goulash stew

Ingredients for 4 servings:

• 1 kg goulash, beef and pork mixed
• 2 tbsp clarified butter
• 3 onions
• salt and pepper
• Bay leaf
• 3 tbsp tomato paste
• 3 tsp paprika powder, sweet
• 1 tsp paprika powder, hot
• 850 ml sauerkraut, (can)
• 600 g potatoes, peeled and diced
• possibly crème fraîche or sour cream
• possibly parsley, chopped

Instructions

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

with sauerkraut and paprika, delicious and spicy

Heat the clarified butter and sear the meat in three batches. Only turn it over when a brown crust has formed on the bottom. Add the onions and sear them as well. Return all the meat to the pot, add the tomato paste and sear briefly, then sprinkle with paprika and sauté this briefly as well. Be careful not to let it burn, or the paprika will become unpleasantly bitter. Season with salt, pepper, and a bay leaf (I used three fresh ones) and pour in 1.25 liters of water. Simmer gently for 1.5 hours. Then add the sauerkraut and simmer for another 30 minutes. Finally, add the raw potatoes and simmer for another 45-50 minutes. Season everything well again; the dish can handle a lot of salt. Serve with a dollop of crème fraîche or sour cream. If you like, you can also sprinkle with freshly chopped parsley.