Sourcrout: Cut beef into cubes. Heat butter and sautée onions, douse with some water and stew them until tender. Add sourcrout, sour cream, juniper berries, bay leaves, salt and cook all covered until tender. Stir up from time to time and add water, if it is necessary. At last remove bay leaves and juniper berries.

Meat: Heat butter, sautée onions, douse with some water and stew them until tender. Add beef cubes, carawy seed, tomato purée, paprika powder, beef stock cube, salt and pepper und stew all until beef is tender.
Stir up from time to time and add water, if it is necessary. If beef is tender add sourcrout without liquid und let all cook for some minutes more.
Remove from oven, stir in sour cream, season to taste with salt and pepper and garnish with chopped chives.