Segedin Goulash

Ingredients

• 2 lbs pork shoulder, cut into 1.5-inch cubes
• 3 slices bacon, diced
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 tbsp sweet paprika
• 1 tsp caraway seeds
• 2 cups sauerkraut, drained but not rinsed
• 1 1/2 cups chicken or pork broth
• 1 bay leaf
• 3/4 cup sour cream
• 1 tbsp flour
• Salt and pepper to taste

Before you cook

• Cut the pork shoulder into 1.5-inch cubes and pat dry.
• Dice the bacon and onion.

Steps

1. Cook the diced bacon in a heavy pot over medium heat until crisp, about 5 minutes.
2. Add the pork cubes and brown on all sides, about 8 minutes.
3. Remove the pot from the heat briefly and stir in the paprika, coating the meat evenly so it doesn't scorch.
4. Return to the heat, add the onion and garlic, and cook for 5 minutes until softened.
5. Add the caraway seeds, sauerkraut, broth, and bay leaf.
6. Bring to a simmer, cover, and cook over low heat for 1 hour until the pork is very tender.
7. Whisk the sour cream and flour together in a small bowl until smooth.
8. Stir a ladleful of the hot cooking liquid into the sour cream mixture to temper it.
9. Pour the tempered sour cream back into the pot and stir to combine.
10. Simmer gently for 5 more minutes without boiling, until the sauce thickens slightly.
11. Remove the bay leaf, season with salt and pepper, and serve with a dollop of extra sour cream.