SERVINGS: 3-4

COOKING TIME: 4.30h

Ingredients:

• 40g oil

• 1 kg pork goulash

• 400g onions

• 1 clove of garlic

• 100 g smoked bacon, diced

• 1 tbsp paprika, sweet

• 1 tbsp tomato paste

• Salt, pepper, cumin

• 1/2 l vegetable broth (instant)

• 400 g sauerkraut (can)

• 200 g sour cream or sour cream, whisked with 1 tablespoon flour

Preparation:

1. Heat the oil in a casserole dish, fry the cubes of meat until nice and brown, then place them in the insert of the slow cooker.

2. Leave out the bacon cubes in the frying fat, fry the onions, garlic cloves and paprika powder a little brown and put them in the slow cooker.

3. Leave out the bacon cubes in the frying fat, fry the onions, garlic cloves and paprika powder a little brown and put them in the slow cooker.

4. Cover and cook on LOW for seven hours or on HIGH for three hours.

5. Then set the pot to HIGH and let the well-watered and drained sauerkraut cook for a good half an hour. In the last ten minutes, stir in the sour cream with the flour to thicken.