Brown meat and bacon quickly on all sides in hot fat over good heat, provided that the frying pan is too small, better to 2x so that the juice does not escape). Add onions, let them brown slightly or separately, add peppers, braise well.
After everything is together in a saucepan, stir in seasoning ingredients and paradeis pulp.
Add finely chopped sauerkraut, sauté, pour a little boiling liquid, stew at a moderate temperature with the lid closed, adding liquid as needed.
Cooking time: 1 ½ hours. Add the garlic about 15 min before the end of the cooking time, stew a little bit. Make a mixture of flour and butter and thicken with it as desired. Add spicy seasoning, maybe chili) and round off with a tiny bit of wine. Add sour cream. Do not make more later, otherwise the sour cream will curdle.
Tip from Renate Helmrich The dish is also good to make in a pressure cooker.
Additional dish: Make pasta according to package directions in salted water, toss in salt, pepper, butter and nutmeg, offer with goulash.
Otherwise, the following are suitable as side dishes: boiled potatoes, fried mashed potatoes, spareribs, sliced bread dumplings or just as easily a crusty baguette, as well as leaf salad of your choice).
Our tip: Use bacon with a fine, smoky note!
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