Szeged goulash with potatoes

Ingredients for 3 servings:

• 600 g pork shoulder, diced
• 4 onions
• Oil for frying
• 1 clove(s) garlic
• ½ tsp caraway seeds
• 1 tbsp paprika powder, hot
• 1 piece(s) organic lemon peel
• 2 sprigs of parsley
• salt and pepper
• ½ liter broth
• 1 cup sour cream (200 g)
• 350 g sauerkraut, ready to cook
• 600 g potatoes

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 2 hours

Brown the meat in batches in oil in a roasting pan or large pot. Then set aside. Peel the onions, halve them, and cut them into strips. Brown them in the roasting pan until golden brown, then add the meat back in. Roughly grind the caraway seeds in a mortar and pestle, then press the garlic. Finely chop the lemon zest. Add all the spices, including paprika, salt, and pepper, heat briefly, and then add the stock. Cover and simmer for 30 minutes, then add the sauerkraut and simmer uncovered for another 30 minutes. Check that the meat is tender; if not, let it simmer a little longer until tender. In the meantime, peel the potatoes and boil them in salted water. Add sour cream or sour cream to the goulash, season to taste, tear the parsley, chop it finely, and sprinkle it on top, and serve with the potatoes.