Segedin Goulash

Cut the meat into 2 cm cubes. Cut the bacon into 1 cm cubes. Finely chop the onion. Squeeze the sauerkraut from its brine and roughly chop it. Peel and crush the garlic.

In a pot, sauté the bacon over high heat until golden brown and set aside. Add lard and caraway seeds to the pot and mix. Reduce the heat to medium, add the onion, and sauté for 15 minutes, stirring occasionally. Add the meat, increase the heat, and sear it vigorously for 5 minutes, stirring frequently. Add the garlic and stir.

Reduce the heat to below medium, add sweet paprika and sauté for 1 minute. Add flour and sauté for 1 minute, stirring constantly. Add 1 teaspoon of salt, 1.4 l of water, and bring to a boil. Reduce the heat to below one-third, cover with a lid, and simmer for 30 minutes.