Cut the pork into 3 cm cubes and finely chop the onion.

Ingredients

• 2 15 ml tablespoonLARD, FRYING FAT
• 150 gONION
• 600 gPORK SHOULDER
• 1 15 ml tablespoonOREGANO, DRIED
• 1 5 ml teaspoonPEPPER, BLACK PEPPER
• 0.5 5 ml teaspoonSALT, AVERAGE
• 0.5 gPEPPER, BLACK PEPPER
• 1 gOREGANO, DRIED not counted – removed
• 600 gWATER, TAP WATER
• 500 gSOUR CABBAGE/SAUERKRAUT
• 2 dlSOUR CREAM, 10-12% FAT
• 30 gFLOUR, WHEAT FLOUR, SEMI-COARSE

Method

1. Cut the pork into 3 cm cubes and finely chop the onion.
2. Fry the onion in the lard until golden, about 8 minutes over medium heat.
3. Add the meat and sear briefly, take off the heat, stir in the paprika, then add caraway, salt, pepper, the bay leaf and the water.
4. Cover and simmer gently for 45 minutes.
5. Add the sauerkraut (rinsed if you prefer it milder) and simmer for another 30–40 minutes until tender, adding a little water if needed.
6. Whisk the sour cream with the flour, stir into the goulash, remove the bay leaf and simmer for 5 minutes.