Segedin Goulash

Segedínsky guláš

Ingredients12

• pork shoulder600 g
• sauerkraut500 g
• onion2
• lard2 tbsp
• sweet paprika2 tbsp
• caraway seeds1 tsp
• garlic3 cloves
• all-purpose flour1 tbsp
• sour cream200 ml
• water400 ml
• salt1 tsp
• black pepper1/2 tsp

Method

1. Cut the pork into roughly 2 cm cubes and finely chop the onions and garlic.
2. Melt the lard in a heavy pot, add the onions, and cook until soft and lightly golden.
3. Add the pork and brown it on all sides, then stir in the paprika, caraway, garlic, salt, and pepper.
4. Pour in the water, bring to a simmer, cover, and cook until the pork is nearly tender, about 50 minutes.
5. Rinse the sauerkraut briefly if very sour, then add it to the pot and simmer until both meat and cabbage are soft, about 25 minutes.
6. Whisk the flour into the sour cream, stir the mixture into the goulash, and simmer a few minutes until lightly thickened.
7. Taste and adjust the seasoning, then rest briefly before serving with boiled potatoes or bread dumplings.