👩🍳 Instructions:
1. Sauté the Onion:
- Heat the lard/oil in a large pot.
- Add chopped onions and cook until soft and golden.
- Stir in garlic (if using) and cook 1 more minute.
2. Cook the Pork:
- Add pork cubes and sear until lightly browned.
- Stir in sweet paprika (off heat briefly to prevent burning), caraway seeds, salt, and pepper.
3. Simmer the Stew:
- Add water or broth and bring to a gentle simmer.
- Cover and cook for about 45 minutes, until pork is tender.
4. Add Sauerkraut:
- Stir in the sauerkraut and simmer uncovered for another 20–30 minutes until flavors meld and liquid reduces slightly.
5. Finish with Sour Cream:
- In a small bowl, mix flour with sour cream, then slowly stir into the stew to thicken and enrich.
- Simmer for 5 more minutes, then remove from heat.
🍽️ To Serve:
- Serve hot with crusty bread, boiled potatoes, or traditional Hungarian nokedli (dumplings).
- Garnish with more sour cream and fresh parsley if desired.
Would you like a version adapted for the slow cooker or a side dish recommendation?
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