Hungarian goulash

600 g Boneless beef

2 Art. l. ghee

2 large bulbs

salt

freshly ground white pepper

500 g broth

2-3 Art. l. tomato puree

1/2 h. l. 1-1. paprika

1/2 h. l. ground cumin

800 g sauerkraut

200 g cream or sour cream

Cut the meat into cubes. Melt the ghee and fry the meat. Add the onion and cook until lightly browned. Season with salt and pepper. Pour the broth, so that it almost covered the meat. Add the tomato puree, paprika and cumin. Cover and simmer 25 minutes, until the meat is tender.

Add the sauerkraut and simmer for 10 minutes. Add sour cream, stir and serves. Serve with rice or mashed potatoes.