Vorderhaslach Sauerkraut Goulash

For all who love strawberries:

Vorderhaslacher sauerkraut goulash with strawberries and sprouts

Heat the oil or lard in a casserole, add the cubed pork, season with salt and pepper. Next, add the finely chopped onion cubes and let it braise well. Next, add the paradeis pulp and let it cook well. After about 10 minutes, add the apple slices and the washed sauerkraut. Next, sprinkle the whole thing with the sweet paprika and add the juniper berries, bay leaves and caraway seeds.

Now add ½ liter of naturally cloudy apple juice and let it simmer on low heat.

After about 1 hour, add the sliced smoked sausages.

Depending on the mass, the goulash should be ready in about After 1 ½ hours.

If necessary, you can bind the goulash lightly with cornstarch.

Additional dish:

Make the potatoes and then press through, season with salt and pepper, fold in the sprouts and diced vegetables. Depending on the firmness of the potatoes, add 2 or 3 eggs. You can grate a little nutmeg and add the chopped parsley. Now mix the quantity and fry small potato patties in butter until golden brown.

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