Season the meat with salt and pepper. Peel and roughly slice the onion. Crush the garlic. Drain the sauerkraut with a sieve.
Heat the oil in a large saucepan and fry the meat until browned.
Now coat the meat with the flour and continue to brown, while stirring continuously.
Add the onions, and continue to fry until these turn translucent. Reduce the heat and add in the paprika powder. (make sure the powder does not burn as the taste will turn bitter). Add the salt, pepper, caraway seeds, thyme, marjoram, tomato puree, garlic and shortly fry with the meat and onions.
Pour in the stock, cover the pot with a lid and cook for around 45-60 minutes on a low heat.
Now add in the drained sauerkraut and mix with the meat. Cover the pot again and cook for a further 30 minutes.
Serve with a dollop of sour cream. (it is better to only add the sour cream when serving, as otherwise you cannot reheat the goulash at a later stage)