Hungarian Cabbage Goulash (Székelykáposzta)

Ingredients:

• 1 lb (450 g) pork shoulder, cubed
• 1 tbsp oil or lard
• 1 large onion, chopped
• 2 tbsp Hungarian sweet paprika
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• Salt and black pepper, to taste
• 2 tbsp tomato paste
• 1 cup water or broth
• 3 cups sauerkraut, drained
• 1 cup sour cream

Instructions:

1. Heat oil in a pot. Sauté onion until soft. Remove from heat, stir in paprika.
2. Add pork, garlic, caraway, salt, pepper, and tomato paste. Return to heat.
3. Pour in water or broth, cover, and simmer 45–60 minutes until meat is tender.
4. Add sauerkraut and cook 15–20 minutes more.
5. Stir in sour cream before serving or serve it on the side.