Goulash with rice and sauerkraut

600 g sauerkraut

500 g flesh beef

80 sour cream

80 g rice

40 g melted lard

20 g paprika

2 cloves of garlic

1 onions

1 a pinch of cumin seeds

salt

Coarsely chop the cabbage, previously drained brine.

Beef cut into pieces of 40 g, fry in a part of lard.

Finely chop the onion, fry it in the remaining fat, sprinkle with cumin and paprika.

Add the meat and onions a little water, put out to half, add the cabbage and crushed garlic, simmer another 20 minutes on low heat. Add washed rice, salt and simmer stew until tender.

Before serving, fill the stew with rice and sauerkraut sour cream, garnish with paprika.