Ingredients:
Pork – 0.5 kg
Sauerkraut – 0.5 kg (less is possible)
Pickles – 2-3 pcs.
Onions – 2-3 pcs.
Broth – 0,5 l (or water)
Sour cream – 150 ml
Butter – 50 g.
Garlic – 2 cloves
Flour – 1-2 tbsp.
Ground paprika – 2 tsp.
Caraway seeds – 1-2 tsp.
Parsley or dill – to taste
Salt, pepper, bay-leaf
Preparation:
- Cut the meat into cubes about 3 cm long. Melt the butter in a saucepan, add the pork and fry on high heat on all sides.
- Put chopped onion and garlic in a saucepan and fry until the onion is soft.
- Add 0.5 cup of broth and cook over low heat until it has evaporated. Season with cumin and paprika. Add the sauerkraut, shredded pickles, bay leaf, pour the rest of the broth and stew over low heat under a lid for an hour or an hour and a half, until the meat is very soft. Stir occasionally.
- Add flour to the sour cream, mix well so that no lumps remain, and fill the goulash with the mixture. Salt and pepper to taste. Braise for another 5-7 minutes.
- Serve hot, with chopped fresh herbs. It is better not at once, but a day later, then the goulash will be perfect.