Grandma's Szegediner Goulash

Ingredients

• 1 kg pork (e.g., shoulder)
• 2 onions
• 2 Garlic cloves
• 2 tbsp Rapeseed oil
• 1 tbsp Tomato Paste
• 600 ml vegetable stock
• 1 tbsp paprika powder (hot)
• 1 tbsp sweet paprika powder
• Salt
• Pepper
• 1 tsp juniper berries
• 1 bay leaf
• 250 g fresh sauerkraut
• Cayenne pepper
• 50 g sour cream

Instructions

1. 1.

   Wash the meat, pat dry and cut into about 2 cm cubes. Peel the onions and garlic; finely dice the garlic and slice the onions into strips. Heat oil in a Dutch oven, brown the meat in batches, then remove it. Return all the meat to the pot and cook with onions and garlic until golden brown. Stir in tomato paste and sauté briefly. Deglaze with enough stock to almost cover the meat. Season with paprika, salt, pepper, juniper berries, and bay leaf. Cover partially and simmer gently for about 1 hour, stirring occasionally; add more stock if needed.

2. 2.

   Add the sauerkraut and continue cooking for another ~30 minutes until tender.

3. 3.

   Season with salt, pepper, and cayenne pepper to taste, then finish with sour cream.