Szeged Goulash

Ingredients for 4 servings:

• 500 g pork
• 150 g sauerkraut
• 2 onions
• 1 garlic clove(s)
• 450 ml water or broth
• 2 tbsp red wine
• 3 tbsp tomato paste
• 1 tbsp cornstarch
• 1 tbsp cream
• salt and pepper
• Paprika powder
• 3 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Wash the meat, pat dry, and dice. Peel and dice the onions. Crush the garlic clove. Heat the oil in a pan, add the meat, and brown vigorously. Add the onions and garlic. Then add the tomato paste and mix well. Season the meat with salt, pepper, and paprika. Place the sauerkraut loosely on top of the meat and mix well. Deglaze the goulash with water or broth and cook in the pan for about 30-40 minutes, or in a DDT (pressure cooker) for about 15-20 minutes. Mix the red wine, cornstarch, and cream together to thicken the goulash, and bring back to a boil briefly. Season the goulash again before serving. Serve with pasta, dumplings, or mashed potatoes.