In a frying pan, cook the beef and onion in the oil until the beef is brown. Add the beer, water, tomato purée, paprika, salt and caraway seeds. Cover and simmer for 1 1⁄4–1 1⁄2 hours.
Add the potatoes, undrained sauerkraut and parsley to the pan. Cook, covered, for about 20 minutes until the vegetables are tender. Remove the lid from the pan and cook, uncovered, for a further 10 minutes or until the mixture is thickened and most of the liquid has evaporated.
Serve hot with rice.