Szekler Goulash

Put lard in a large saucepan, first brown the onion pieces, then the chopped garlic for 2 minutes. Remove the saucepan from the stove and mix in the paprika, pour in a little soup, let it all bubble up and then add the meat pieces. Spread the sauerkraut on top, sprinkle with caraway seeds and pour the rest of the soup, into which paradeis pulp has been mixed. After boiling, simmer at low temperature for 60 minutes (maybe add a little bit of soup, the cabbage should remain wet).

When the meat is cooked, carefully stir in the sweetness and sour cream whisked with the flour. Simmer everything together for another 10 min. on low heat, then season and serve the Szekler Goulash in deep plates.

Other : 20g total fat content

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