Sekler Goulash

🛒 Ingredients

• Pork shoulder, diced 200 g · 510 kcal
• Sauerkraut, drained 250 g · 48 kcal
• Onion, chopped 100 g · 40 kcal
• Garlic, minced 15 g · 22 kcal
• Lard or vegetable oil 20 g · 180 kcal
• Sweet paprika powder 15 g · 43 kcal
• Caraway seeds, whole 3 g · 10 kcal
• Bay leaves 2 g · 0 kcal
• Water or beef broth 0 g · 0 kcal
• Sour cream (20% fat) 60 g · 120 kcal

👨‍🍳 Instructions

1. Heat lard or oil in a large pot over medium-high heat. Brown the diced pork shoulder on all sides until lightly golden; remove and set aside.
2. Reduce heat, add chopped onion to the pot, and sauté until translucent, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
3. Remove the pot from heat and stir in the sweet paprika powder and caraway seeds; mix well to prevent burning the paprika.
4. Return the pork to the pot, then add the drained sauerkraut, bay leaves, and water or beef broth. Stir everything together.
5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the pork is very tender. Stir occasionally to prevent sticking.
6. Season the stew with salt and black pepper to taste. Just before serving, stir in half of the sour cream to enrich the sauce.
7. Serve hot, garnished with the remaining sour cream on top.