Hungarian Szeged Or Székely Goulash - cooking recipe

Ingredients

2lbs Cubed Pork
1 Onion (finely chopped)
2 Tbsp Butter
2 Tbsp Hungarian Sweet Paprika
Salt
Pepper
1 Tbsp Caraway Seeds
2-3 Cloves Garlic
1 Tbsp Flour
1 cup Water
1 L Sauerkraut (drained)
2 Bay Leaves
3/4 cup Sour Cream

Preparation

STEP 1: In a large pot or Dutch oven melt the butter or lard. Add finely chopped onion and Hungarian paprika. Cook while stirring for about 2 minutes. Add the cubed pork and quickly brown the pork on all sides. Salt and pepper.

STEP 2: Pour in the water and add the chopped garlic. Cover with the lid. Turn heat to medium-low and cook till pork is halfway done about 45 minutes.

STEP 3: Meanwhile wash and drain the sauerkraut.

STEP 4: After cooking the pork for 45 minutes sprinkle the meat with flour. Mix it well. Add the sauerkraut, caraway seed and bay leaves. Cook for another 30 minutes or until the pork and sauerkraut are done.

STEP 5: Mix in the sour cream. Cook until heated through.