Fry onions in hot lard until golden brown. Stir in paradeis pulp, reduce heat and add paprika powder. Stir in lukewarm fat for 1-2 minutes, then pour in warm soup or water.
Increase heat, season with salt, pepper, cumin, bay leaf and garlic and cook vigorously for 30 minutes uncovered (this will not make the goulash juice bitter).
Reduce heat and add the diced raw meat.
After 30 minutes, add the sauerkraut and let everything simmer very slowly on low heat for a total of about 90 minutes until soft.
In between, if necessary, pour some soup or water.
Finally, mix some sour cream and flour and thicken the dish with it.
Preparation Tip:
It goes very well with salty or caraway potatoes.
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