Székely Goulash

Ingredients

800 g pork cubes for goulash
oil
2 onions
2 cloves garlic
salt
ground black pepper
3 teaspoons ground sweet paprika
1.5 l pork broth
10 allspice berries
10 whole black peppercorns
3 bay leaves
300 g sauerkraut
2 tablespoons plain flour
100 ml whipping cream 33% SABI
4 tablespoons sour cream SABI

Procedure

In a pot, sauté chopped onion in hot oil until translucent. Add chopped garlic and fry until golden.
Salt and pepper the washed and dried meat cubes, add to the pot and briefly brown on all sides. Then sprinkle the meat with ground sweet paprika and sauté briefly to avoid burning and bitterness. Pour broth over the meat and add allspice and black peppercorns wrapped in cloth and bay leaves to the pot. Bring to a boil and simmer covered until almost tender.
Then add chopped drained sauerkraut to the meat and simmer until tender for about 15-20 minutes. Remove the cloth with spices. In a bowl, mix cream with plain flour until smooth. Thicken the meat with the prepared mixture and cook for another 15 minutes.
Season Székely goulash with sugar or sauerkraut juice to taste.