Szeged Goulash

For the Szeged goulash, finely chop the onion and garlic and fry them in the heated lard. Add the diced meat and fry.

Then remove the pot briefly from the heat and stir in the red bell pepper and tomato paste. Now put the pot back on the stove and pour in the water or soup, season with salt and pepper, add the caraway seeds and simmer for about 20 minutes.

Briefly rinse the sauerkraut with the bay leaf, add to the meat and simmer until the meat and cabbage are cooked (about 35 minutes).

Finally, stir flour and sour cream with a small amount of water until smooth and use to thicken the Szeged goulash.

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