Szeged Goulash According to Vincent Klink

Finely slice the onions and brown them in a saucepan with lard. Add the meat cubes, season with pepper and brown completely. Dust with paprika and stew for at least an hour on low heat with a lid.

Then put the sauerkraut and caraway seeds in the saucepan and let it simmer for 20 minutes. Add sour cream and crushed garlic clove and simmer for another ten minutes.

Give the goulash some more taste and put it on the table with white bread or otherwise boiled potatoes.

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