Szegedin Goulash

1. Cut the pork shoulder into 3 cm cubes and pat dry, then melt the lard in a heavy pot over medium heat and gently sweat the finely chopped onion for 8 to 10 minutes until soft and translucent.
2. Stir in the minced garlic and caraway seeds and cook for 1 minute, then pull the pot off the heat and stir in the paprika so it blooms without scorching, which would turn it bitter.
3. Return the pot to the heat, add the pork cubes and tomato purée, and stir to coat the meat well in the paprika mixture.
4. Pour in the water or beef stock, add the bay leaves and a little salt, bring to a simmer, then cover and cook gently for about 1 hour, stirring occasionally.
5. Rinse and drain the sauerkraut if it is very sharp, then stir it into the pot and continue simmering, covered, for another 30 to 40 minutes until the pork is fork-tender and reaches at least 74 C internally.
6. Remove the bay leaves, then temper the sour cream by stirring a few spoonfuls of the hot liquid into it before swirling it back into the pot off the heat so it does not curdle.
7. Taste and adjust the seasoning, then serve hot with crusty bread or boiled potatoes.

You'll use: Large pot · Saucepan