Rinse the meat under cold running water, dry and cut into small cubes. Peel and dice the onions. Peel and rinse the potatoes, cut into cubes.
Heat light butter, turn meat until lightly browned. Just before the meat is sufficiently browned, add the onions and heat for a short time.
Add salt, potatoes, bell pepper, paprika, caraway seeds and water and braise for about 1 1/2 hours. 10 minutes before the end of the braising time, add créme fraiche and sprinkle with parsley.
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