For the pork goulash, first cut the meat into bite-sized cubes: Any smaller tendons do not need to be removed.
Cut the onions into small cubes. In a large pot, melt the fat over moderate heat. Add onions and sauté over low heat for as long as possible (preferably at least 15-20 minutes) until translucent. The onions should not get too dark, but remain translucent to light yellow.
Now stir in paprika powder, quickly deglaze with a strong shot of vinegar and stir in tomato paste and anchovy paste. Add meat cubes and fry briefly all around. Finely chop garlic or press through a press and add. Remove seeds from chili pepper (according to desired spiciness), cut finely and add. Season with cumin, salt and pepper and add enough soup or water to cover the meat. Cover with a lid and simmer for about an hour (or longer, depending on the quality of the meat). During this time, stir occasionally and add more soup or water. Finally, add some more soup and let it boil down briefly.
To taste, for a plump goulash, stir the flour with the sour cream until smooth, add and boil down again, or season the pork goulash immediately with salt and pepper.
Preparation Tip:
Salted potatoes or dumplings go well with pork goulash.
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