Summary

Ingredients

• 100 g bacon, smoked
• 4 large onion (s), large
• 1 tablespoon oil
• 1 tablespoon lard
• 1 tablespoon paprika powder, noble sweet
• Paprika powder, hot pink
• g 1,000 oulash, from pork
• 5 tablespoon water
• 70 g tomato paste, (1 small jar)
• 0.5 liter ½ meat broth, strong
• 2 cloves garlic
• 1 small bay leaf
• 4 juniper berries
• 0.5 teaspoon ½ thyme, freeze-dried
• 0.5 teaspoon ½ caraway seeds, ground
• 0.5 teaspoon ½ pepper, white, from the mill
• 750 g sauerkraut, fresh or straiht from the ba
• 1 tablespoon sour cream, sour
• possibly salt
• Cayenne pepper

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Instructions

1. If necessary, cut the pork goulash a little smaller. The cubes should be evenly thick and have an edge length of approx. 3 cm. Dice the bacon, roughly chop the onions.
2. Stir the tomato paste into the (hot!) Meat stock, press the garlic cloves through the press. Mash the juniper berries a little.
3. Then add the thyme (if you like the thyme aroma, like us, you can also take more), caraway seeds, pepper, bay leaves and the juniper berries to the broth. Mix everything well.
4. Put the bacon in 1 tablespoon of oil in a large casserole until crispy. Add the lard (caution, splash), dissolve. Add the onion cubes and let them become translucent. Stir in both paprika powders, deglaze with the water, stir well again.
5. The amount of hot powder depends on the individual taste. Since we like to eat spicy, I use up to 2 or even 3 tablespoons, the spiciness is softened by the acidity of the herb, the cooking and the sour cream. But if you are not used to it, be careful please! Better to admit it little by little and taste it in between.
6. When the water has completely evaporated, put the meat cubes in the casserole and cover and sear over a medium heat for 10 minutes.
7. Then pour in enough of the seasoned meat stock so that about half or two thirds of the meat cubes are in it, but not completely covered.
8. Cover and simmer over a mild heat for 45 minutes.
9. Drain the sauerkraut and pull apart. Add to the meat after 45 minutes and let it simmer for another 30 minutes. If necessary, add a little more seasoning broth with the sauerkraut or later.
10. Finally, add the Szegediner with a little salt, and - if it is not yet hot enough - add a little paprika or cayenne pepper to taste.
11. A Szegedin-style goulash as defined by the inventor should have a piquant spiciness. Pick out bay leaves and juniper berries. Round off the goulash with a dollop of sour cream.
12. Boiled potatoes, bread or potato dumplings and a glass of beer go well with this.
13. Perhaps another hint: Do not set or thicken the dish and really only put the sour cream on top, do not stir in completely! Otherwise the herb turns into a slimy, unsavory mass. If there is too much liquid in the saucepan after braising, pour it off carefully.