Segedinsky Goulash - Segedinsky Gulas

• 2 Onions, finely chopped
• 2 cloves Garlic, minced
• 2 Tbsp Olive oil or butter
• 400-450 g Pork , cut into 3cm/1 in cubes
• 2 Tbsp Paprika powder
• 1/2 tsp Caraway seeds optional
• 1 Bay leaf
• 400 g Sauerkraut, drained
• to taste Salt & pepper
• 2 small Potatoes, cut into chunks (optional)
• 1-2 cups Stock or as needed
• 180 ml Heavy cream (30% fat) or sour cream, you can add less if you like.
• 1 Tbsp Flour

1. Chop sauerkraut into smaller pieces if not already cut.
2. In your cooking pot, heat oil on medium and fry onions for about 10 minutes.
3. Add cut up pork and cook until brown.
4. When juices start to come out, season with salt and pepper, and stir in the paprika (and caraway if using), but be careful not to burn the paprika!
5. Add sauerkraut, potatoes (if using) and bay leaf.
6. Add enough water or stock to just cover the ingredients in the pot.
7. If using water, crush one bouillon cube and stir into the soup.
8. Bring to a boil and reduce heat to a simmer.
9. Cover pot with lid and cook for about 30 minutes, stirring occasionally.
10. In a separate bowl, mix 1 Tbsp flour (or cornstarch) with the cream and pour into the soup.
11. Lightly stir and simmer another 10-15 minutes.
12. Adjust salt & pepper to taste and serve into bowls.
13. This dish is usually served with bread, potato dumplings, or sometimes even cooked rice like curry!

onions, garlic, olive oil, pork, paprika, bay leaf, sauerkraut, salt, potatoes, cream, flour

Taken from cookpad.com/uk/recipes/282536-segedinsky-goulash-segedinsky-gulas (may not work)