Wash the meat, dab dry and cut into bite-sized pieces. Peel and chop the onions. Heat the oil in a frying pan. Brown the meat in it in portions, season with salt and pepper and take it out. Add onions to the hot frying fat and fry for 2-3 minutes, turning. Add meat again, stir in tomato paste, dust with flour, 1 tsp cumin and 1 tbsp curry. Deglaze with 1 1/4 litre water, season with salt and pepper, braise for about 1 hour
Peel, wash and chop the potatoes and cook them in boiling salted water for about 25 minutes. Add sauerkraut, pineapple pieces with juice to the goulash and braise for another 30 minutes. Season to taste with salt, pepper, cumin and the rest of the curry
Wash herbs, shake dry. Pluck parsley leaves from the stalks, chop finely. Cut chives into fine rolls. Drain potatoes. Add milk and fat and mash to puree. Stir in 3/4 of the chopped herbs, season to taste with salt, pepper and nutmeg. Arrange goulash and puree with 1 blob of sour cream each and sprinkle with the remaining herbs.