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Szegedin Goulash
Serves 4 · 70 minutes
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Ingredients
- 100 g lard
- 600 g pork shoulder, cut into bite-sized cubes
- 1 large onion, finely chopped
- 1–2 tbsp tomato purée
- 1½ tsp paprika
- Water or beef stock
- 2 bay leaves
- 1–2 garlic cloves, minced
- Salt
- Freshly-ground pepper
- 700 g sauerkraut
- 125 ml sour cream
Method
- Heat the lard in a pot, then add the pork and sauté it for about 3 minutes. Take out the pork and set it aside on a plate.
- Put the finely chopped onions into the casserole and fry until they become golden brown.
- Stir in the tomato purée and paprika, and add some water or stock. Then add the meat, bay leaves and garlic; pour in more water or stock and season with salt and pepper. Reduce the heat and cook for about 30 minutes.
- Add the sauerkraut, and cook for another 40 minutes.
- Add the sour cream, mix it thoroughly with the goulash, and serve it on warm plates.