Szeged Goulash

Ingredients for 4 servings:

• 1 kg pork
• 1 tsp caraway seeds, chopped
• 4 onions
• 4 garlic cloves
• 4 tbsp lard
• 1 bay leaf
• ½ tsp sweet paprika powder
• ½ tsp paprika powder, hot
• 2 tbsp tomato paste
• 1 liter meat broth
• 1 bell pepper(s)
• 600 g sauerkraut
• 200 g sour cream
• 1 tsp flour
• salt and pepper
• 1 small chili pepper(s), dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

a bit spicy

Season the diced meat generously with chopped caraway seeds, salt, and pepper. Peel and thinly slice the onions and garlic. Heat the lard in a large casserole dish and sauté the onions until translucent. Stir in both paprika powders and immediately deglaze with half a cup of water. Bring everything to a boil. Chop the chili peppers and add them. Add the meat and sauté for 10 minutes. Add the garlic, bay leaf, tomato paste, and a little (not all!) of the meat broth. Cover and simmer over low heat for 40 minutes, stirring frequently and adding more meat broth. Wash and finely dice the bell pepper. Mix the bell peppers and sauerkraut into the goulash, cover with broth, and simmer for 30 minutes. Whisk the sour cream with the flour and stir in. Let it simmer uncovered for about 15 minutes.