Goulash Szeged style Raisinenkind

Ingredients for 4 servings:

• 1 kg beef for goulash
• 1 can sauerkraut (approx. 700 g drained weight)
• 1 onion(s), diced
• 100 g bacon, diced
• 1 small can of pizza tomatoes
• 250 ml red wine, dry
• 200 g sour cream
• 1 bell pepper(s)
• 1 pepper, fresh red (or 2 dried chilies)
• 3 tbsp ajvar
• 250 ml vegetable stock, fresh or instant
• salt and pepper
• Sugar
• 1 tbsp crackling lard

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours

Preheat the oven to 180 or 200°C. Melt the lard in a roasting pan and fry the diced onion and bacon until they begin to brown slightly. Then add the meat and let it brown. Add all the remaining ingredients except the sour cream, let it boil briefly, and then place it in the oven with the lid on and simmer for about 1 hour. Then lift the lid, add the sour cream, and bake uncovered for another 30 minutes. Season to taste. Thickening should not be necessary. If it is, thicken the sauce with a little flour dough (mix equal parts water and flour in a small container and add to the sauce) and return it to the oven for about 10 minutes. Serve with boiled potatoes or white bread.