Dab the goulash dry and possibly cut into smaller cubes. Peel and finely dice onions. Heat clarified butter in a casserole or small roaster.
Brown the meat in it in 2-3 portions over high heat so that it does not lose so much juice. Turn the meat cubes only when they have a brown crust.
Add the onions and fry briefly. Put all the meat back into the pot. Season strongly with salt and pepper. Stir in tomato paste and sauté briefly.
Sprinkle flour over the goulash and sauté while stirring constantly to prevent lumps from forming. Sprinkle the paprika over it, stir in briefly, but do not heat for long, otherwise it will burn and become bitter.
Deglaze with 1 1/4 l water while stirring. Add bay leaf. Bring to the boil, cover and stew for about 1 1/2 hours. Drain the sauerkraut and cut the cabanossi into slices. Fold in both and braise for 1 hour.
Peel, wash and quarter the potatoes and braise for the last 45 minutes. Season goulash with salt, pepper, paprika and 1 teaspoon sugar. Wash and chop the parsley and sprinkle over it. Serve with sour cream.