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Peel the onion and cut into fine strips, finely chop the
garlic. Cut the meat into 2.5 cm pieces and mix with paprika powder,
salt and pepper.
Heat the butter in a saucepan and sauté the onions until translucent.
Add the meat and garlic to the onions and sauté for about 5 minutes.
Stir in the caraway seeds and tomato paste and sweat for 1 minute. Add
the sauerkraut, bay leaf and the soup. Simmer for about 20 minutes until
the meat is cooked.
Peel the carrots, cut in half lengthwise and cook in salted water until
firm to the bite. Cut the chives into fine rolls and the parsley into
fine strips. Season the meat with salt and pepper. Serve with the
potatoes and sprinkle with parsley. Pour the cream over the meat and
garnish with the chives. |
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