Cut the pork into bite-sized cubes. Finely chop onions and fry in lard.add meat and simmer on low heat for about 1/4 hour (possibly adding a little water). Mix in the sauerkraut, grate the potatoes over it and season with salt, paprika and tomato paste. Finally, pour sour cream over everything (keeping some back for garnish) and stir the same in well. Then let the meat stew for at least 45 minutes until soft. Garnish finished gulyás with some sour cream before serving.
Preparation Tip:
Flavor the Szégediner goulash with a strong shot of Furmint or a Schussburgenländisches Prädikatswein!
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