Szegedin Goulash

Ingredients

• 100 gLard
• 600 gPork shoulder
• 150 gOnion
• 20 gTomato paste
• 4 gPaprika powder
• 400 mlBeef broth
• 2 pcsBay leaf
• 6 gGarlic
• 10 gSalt
• 2 gPepper
• 700 gSauerkraut
• 125 gSour cream

Instructions

1. 1

   Browning

   • Heat the lard in a large pot.
   • Brown the pork cubes in batches over high heat for about 3 minutes until coloured. Remove and set aside.
2. 2

   Fry onions

   • Finely chop the onion and fry in the remaining fat until golden brown.
3. 3

   Season and simmer

   • Stir in tomato purée and paprika.
   • Add about 200 ml beef stock, then return the meat, add bay leaves and garlic.
   • Pour in another 200 ml stock, season with salt and pepper, reduce the heat and simmer about 30 minutes.
4. 4

   Add sauerkraut

   • Stir in the sauerkraut and cook another 40 minutes until the meat is tender.
5. 5

   Finish and serve

   • Stir in the sour cream, warm through (do not boil), adjust seasoning and serve hot.