Sauerkraut stew

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
2.5 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 500 g Pork goulash
  • 2 Onions
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sweet peppers
  • 2 TABLESPOONS Tomato paste
  • 1 can(s) (850 ml) Tomatoes
  • 3/8 l Vegetable broth (instant)
  • 1 red and yellow pepper
  • 1 Stalk leek (leek)
  • 400 g Potatoes
  • 1 can(s) (850 ml) Sauerkraut

Directions

  1. 1

    Dab the meat dry and possibly cut it a little smaller. Peel and roughly dice the onions. Heat oil in a pot. Brown the meat all around. Add onions and season with salt, pepper and paprika.

  2. 2

    Stir in the tomato paste. Deglaze with tomatoes. Add stock, bring to the boil and cook for about 1 hour. Quarter peppers, clean, wash and cut into pieces. Clean, wash and cut leek into rings.

  3. 3

    Peel, wash and chop the potatoes. 30 minutes before the end of the cooking time, add the potatoes and peppers. Drain the sauerkraut and cook with the leek for the last 15 minutes. Season sauerkraut stew again and serve.

Nutrition Facts

KCAL
340 kcal
CARBS
29 g
FATS
7 g
PROTEINS
37 g