Szegedin Goulash

Ingredients

• 100 g lard
• 600 g pork shoulder, cut into bite-sized cubes
• 1 large onion
• 1–2 tbsp tomato purée
• 1½ tsp paprika
• to taste water
• 2 bay leaves
• 1–2 garlic cloves
• to taste salt
• to taste pepper
• 700 g sauerkraut
• 125 ml sour cream

Steps

1. Heat the lard in a pot.
2. Add the pork and sauté it for about 3 minutes.
3. Take out the pork and set it aside on a plate.
4. Put the finely chopped onions into the casserole and fry until they become golden brown.
5. Stir in the tomato purée and paprika, and add some water or stock.
6. Add the meat, bay leaves, and garlic.
7. Pour in more water or stock and season with salt and pepper.
8. Reduce the heat and cook for about 30 minutes.
9. Add the sauerkraut.
10. Cook for another 40 minutes.
11. Add the sour cream.
12. Mix it thoroughly with the goulash.
13. Serve it on warm plates.