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Name: Segedin Goulash
Total time: 1 h 40 min
Yield: Serves 4
Cuisine: Slovakia
Ingredients: 600 g pork shoulder; 500 g sauerkraut; 2 onion; 2 tbsp lard; 2 tbsp sweet paprika; 1 tsp caraway seeds; 3 cloves garlic; 1 tbsp all-purpose flour; 200 ml sour cream; 400 ml water; 1 tsp salt; 1/2 tsp black pepper

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Slovakia1 h 40 minServes 4já preparado

Segedin Goulash

Segedínsky guláš

Ingredientes12

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

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Modo de preparo

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