Szeged Goulash

Ingredients for 4 servings:

• 1 tbsp oil
• 100 g bacon, diced
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 2 tbsp paprika powder, sweet
• 700 g pork, for goulash
• 1 bell pepper(s)
• 1 Pepper
• Salt
• ½ tsp caraway powder
• 750 g sauerkraut, raw
• 100 ml meat broth
• 180 g crème fraîche (or another 180 g for serving)
• Wine, red

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Heat 1-2 tablespoons of oil in a roasting pan. Fry the bacon cubes, onion, garlic, and paprika in the hot oil for about 2 minutes. Cut the pork into cubes about 2-3 cm thick. Quarter the bell pepper and cut into strips. Deseed and finely chop the chili peppers. Add the meat and vegetables to the roasting pan and roast briefly, add a little (!!!) red wine, and season everything with salt and caraway seeds. Cover and simmer on low heat for 20 minutes. Spread the sauerkraut loosely over the meat and mix well. Add the meat broth, cover, and simmer for 40 minutes. When the meat is tender, stir in the crème fraîche and season the goulash with salt and caraway seeds. If you like, you can also serve the goulash with extra crème fraîche.