Hungarian Treasure – Székely Gulyás

Ingredients

• 1½ lb (700 g) pork shoulder, cubed
• 2 tbsp oil or lard
• 2 onions, finely chopped
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds
• 2 cloves garlic, minced
• 1 bay leaf
• 2 cups sauerkraut, rinsed and drained
• 1 cup (240 ml) water or broth
• Salt and black pepper, to taste
• ½ cup (120 ml) sour cream

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Instructions

1. Heat oil in a pot. Sauté onions until soft.
2. Remove from heat, stir in paprika.
3. Add pork, garlic, caraway, bay leaf, salt, and pepper.
4. Pour in water/broth, cover, and simmer 45–60 minutes until meat is tender.
5. Add sauerkraut and cook 20 more minutes.
6. Stir in sour cream just before serving (do not boil).
7. Serve hot with bread or dumplings.