Segedin goulash

An unusual version of the goulash we are used to.
The dish turns out to be thick, with a pleasant sourness and a very tasty sauce.

Ingredients

• pork 650 g
• sauerkraut 500 g
• onion 2 pcs
• vegetable oil 3 tablespoons
• tomato paste 3 tbsp
• cumin 1 tsp
• garlic 2 cloves
• sweet pepper (I took dried paprika) 2 pcs
• sour cream 200 g
• flour 2 tablespoons
• salt, pepper to taste

Directions

1. Wash, dry and cut the meat into small cubes.
2. Peel the onion and chop finely, fry until golden brown in vegetable oil.
3. Add ground pepper and 3 tbsp. water.
4. When the water has evaporated, add the meat, salt (just keep in mind that sauerkraut will be added later) and simmer under the lid for 10 minutes.
5. Finely chop the pepper, chop the garlic and, together with caraway seeds and tomato paste, diluted with water to the consistency of tomato juice, add to the meat.
6. After 20 minutes, stir in the sauerkraut and simmer for another 30 minutes.
7. Mix sour cream with flour, season the goulash and boil until thickened for another 10 minutes.
8. The dish turns out to be quite independent, but it goes well with the side dish.