Rub the meat dry with kitchen roll. Mix spices and flour, turn meat in portions in it to the other side, fry in hot oil in the roasting pan, remove. Reduce temperature, maybe add a little bit of oil, grate carrots and 1 apple on the rösti grater directly into the roasting pan. Add onions and sauté. Add the sauerkraut and steam. Extinguish with half of the liquid. Add the rest of the ingredients and the meat put aside.
Cooking: with the lid closed at low temperature for about 11/4 hours. Add the rest of the liquid little by little. Slice the second apple, add to the goulash form in the last 5 min. Remove bay spice and cinnamon stick.
Goes well with it: Boiled potatoes.
Tips: – Sprinkle bread cubes toasted in light butter or possibly butter over the finished dish.
– Add sour half cream to the goulash.
Tip: Stock up on high-quality spices – it pays off!
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