Szeged Goulash

Ingredients for 6 servings:

• 4 onions
• 4 cloves garlic
• 500 g beef goulash
• 500 g pork goulash
• Salt
• pepper
• 1 tsp caraway seeds
• 2 tbsp clarified butter, or lard
• 1 ½ tbsp paprika powder, rose hot
• 2 tbsp tomato paste
• 1 bay leaf
• 1 liter meat broth
• 1 red bell pepper(s)
• 1 can sauerkraut
• 200 g sour cream
• 1 tbsp flour

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 30 minutes

Peel the onions and garlic and slice thinly. Season the meat with salt and pepper. Chop the caraway seeds and sprinkle them on top. Heat the lard in a casserole dish. Fry the onions until translucent, stirring occasionally. Sprinkle with the paprika and sauté briefly. Deglaze with 1/2 cup of water and let it almost evaporate. Mix in the meat and sauté for 10 minutes. Add the garlic, tomato paste, and bay leaves. Pour in half of the stock and mix well. Cover the meat and simmer over low heat for about 45 minutes, stirring occasionally and adding more stock if needed. Wash, halve, and trim the bell peppers. Dice the halves and add them to the pot with the meat and sauerkraut. Add enough stock to cover the ingredients in the pot. Cover and simmer the goulash for about 30 minutes, until the meat cubes are nice and tender and the sauerkraut is cooked. Whisk the sour cream with the flour and stir into the goulash. Let the goulash simmer briefly on the turned-off stovetop, then season to taste and serve piping hot.