Szeged Goulash

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 4 garlic cloves
• 2 tbsp clarified butter
• 500 g pork, diced for goulash
• 1 tsp caraway seeds
• 1 ½ tbsp paprika powder, rose hot
• 2 tsp, heaped tomato paste
• 800 ml meat broth
• 2 bay leaves
• 1 large red bell pepper(s)
• 1 can sauerkraut (425 ml)
• 200 g sour cream
• 1 tbsp flour
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a dream dish, brought from Hungary

Peel the onions and garlic and slice thinly. Heat the lard in a large pot and brown the meat in batches. Then reduce the heat and sprinkle the meat in the pot with salt, pepper, and caraway seeds. Add the onions and garlic and fry until translucent. Add the paprika and tomato paste and sauté briefly. Deglaze with the stock. Add the bay leaves and simmer the goulash, covered, for about 1 hour, stirring occasionally. Dice the bell pepper and drain the sauerkraut. Add both to the goulash about 30 minutes before the end of the cooking time. Add enough stock to just cover the ingredients, if needed. Cover and simmer until done. Whisk the sour cream with the flour and stir in. Season to taste. Boiled potatoes are delicious with this dish.