Turkey goulash with sauerkraut

1 pcs. turkey (thigh)

3 pcs. onion

2 Art. l. ghee

salt, ground black and red pepper - to taste

750 g sauerkraut

2 pcs. bay leaves

1 h. l. juniper (berries)

125 ml white wine

1 pcs. bell peppers (green)

1 pcs. bell peppers (red)

sugar - to taste

The meat separated from the bones and cut into large cubes. Onions cut into slices and fry a turkey cubes in melted butter, add onion and cook 5 minutes. Season with salt and pepper.

Add sauerkraut, bay leaf and juniper berries. Top up with white wine, 375 ml of water and simmer for 30 minutes. Halved sweet peppers, peel, wash and finely chop. Add to goulash. Simmer for another 15 minutes. Season with salt, pepper and a little sugar and serve.