Szeged goulash à la Floriono

Ingredients for 4 servings:

• 1 kg roast pork (cured roast)
• 300 g sauerkraut
• 3 m.-sized onion(s)
• 2 tbsp paprika powder, sweet
• 1 tbsp paprika powder, rose hot
• 1 tsp caraway seeds
• 1 clove(s) garlic
• 500 ml beef broth
• 60 ml sour cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

with cured meat, prepared in a pressure cooker

I make this delicious recipe entirely in a pressure cooker. Cut the brisket into small cubes and fry in batches in hot fat, then season with pepper. Sauté the roughly chopped onion in the hot fat, followed shortly thereafter by the finely chopped garlic. Add the meat pieces back in, deglaze with a little stock, and reduce. Then add the remaining stock and bring to a boil with the lid closed. Cook under pressure for 15 minutes, then open the pot and season with paprika and caraway seeds. Stir in the cream and add the cabbage. Cook under pressure for another 20 minutes. We serve it with homemade mashed potatoes.