Turkey Goulash with Sauerkraut, Peppers and Apples

Rinse the meat, pat dry and cut into bite-size cubes. Peel the shallots and chop finely along with the marjoram leaves. Rinse the apples, cut into quarters, remove the seeds and coarsely chop. Rinse the peppers, cut in half, remove the seeds and white ribs and cut the halves into thin strips. Heat the clarified butter in a skillet and saute the meat until golden brown. Add the shallot and marjoram and sauté briefly. Drain the sauerkraut and add to the pan with the paprika, the apples and broth and bring to a boil. Reduce to a simmer, cover and simmer 20 minutes. Scrub, peel and finely grate the potato finely and add to the sauerkraut and cook 5 minutes. Stir in 150 grams (approximately 5 1/3 ounces) sour cream, let boil and season with salt and pepper.

Heat the oil in a skillet and saute the peppers until crisp-tender and stir into the stew.