Dab meat dry and cut into large cubes. Cut Landjäger into thick slices. Peel and roughly dice onions. Clean, wash and cut leek into pieces. Heat oil in a large frying pan. Brown the meat in it in portions. Add sausage and fry briefly. Remove everything.
Fry the onions and leek in hot frying fat. Dust with flour and sauté briefly. Add meat and sausage again. Deglaze everything with beer, cherry tomatoes and juice and 200 ml water. Season well with salt, pepper, sugar and paprika powder. Cover and stew for about 1 1⁄2 hours, stirring several times.
For the dip, peel the horseradish, grate finely and mix with sour cream. Season to taste with salt and pepper. Season casserole dish with salt and pepper. Serve with horseradish sour cream.