Szegediner Gulasch (Segedin Goulash)

🛒 Ingredients

• Pork shoulder 800 g · 1600 kcal
• Onions 300 g · 120 kcal
• Sauerkraut 500 g · 100 kcal
• Garlic 10 g · 15 kcal
• Sweet paprika powder 20 g · 56 kcal
• Caraway seeds 5 g · 17 kcal
• Vegetable oil 30 g · 270 kcal
• Beef broth 400 g · 40 kcal
• Sour cream (18-20% fat) 150 g · 270 kcal
• All-purpose flour 15 g · 54 kcal

👨‍🍳 Instructions

1. Cut the pork shoulder into 3-4 cm cubes. Pat them dry with paper towels.
2. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the pork cubes in batches until nicely seared on all sides, then remove and set aside.
3. Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and caraway seeds, cooking for another minute until fragrant.
4. Remove the pot from heat and stir in the sweet paprika powder and flour; cook for 30 seconds, stirring constantly. Return the pork to the pot.
5. Pour in the beef broth, ensuring the meat is mostly submerged. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour.
6. Add the drained sauerkraut to the pot, stir well. Continue to simmer, covered, for another 30-60 minutes, or until the pork is fork-tender.
7. Season with salt and pepper to taste. Just before serving, stir in the sour cream until well combined and heated through, but do not boil.