Szeged Goulash

Ingredients for 3 servings:

• 500 g lean pork
• 500 g sauerkraut
• 500 g onion(s)
• 4 cloves garlic
• ¼ liter tomato(s), pureed
• ⅛ liter red wine
• Fat for frying (e.g. Rama Culinesse)
• 1 tsp caraway seeds
• 2 tsp paprika powder, sweet
• 1 bay leaf
• salt and pepper
• 4 tbsp sour cream or sour cream
• ½ liter of water
• n. B. Water for infusion

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Peel the onions and slice them into thin slices (about the same thickness as the sauerkraut). Peel the garlic and either slice them or roughly chop them. Rinse the meat, pat it dry, and cut it into small cubes (I prefer about 2 cm x 2 cm). Heat the frying fat in a pot and brown the meat in batches. Once it’s lightly browned all over, deglaze with the red wine. Reduce the heat until the meat is searing. Add the onion and garlic and mix well. Continue frying until the onions become slightly translucent. Make sure nothing burns. Pour in ½ liter of water and bring to a boil. Add the sauerkraut, salt, pepper, bay leaf, caraway seeds, and paprika and mix well. Add the passata and add enough water, if needed, to almost cover the contents of the pot. Cook over medium heat for 30-45 minutes. Now stir in the sour cream and serve. Serve with potatoes or dumplings of your choice.