Hungarian Goulash With Sauerkraut

250 g stewing beef, veal, and pork, each piece trimmed of fat and cut into strips
1 large onion, chopped
40 g butter
5 medium-sized tomatoes, skinned
1 sweet green pepper, chopped
Salt
6 peppercorns
2 bay leaves
½ teaspoon capers
1 tablespoon paprika
1 teaspoon caraway seeds
10 cl beef or veal stock
750 g sauerkraut
35 cl sour cream

Fry the onion in the butter until brown and then add the tomatoes and green pepper. Cook for 15 minutes, very slowly, then add the meat and seasonings. Pour in the stock and simmer, covered, for 30 minutes. Then add the sauerkraut. Cook for 1 hour longer. Before serving, add the sour cream.