Szeged Goulash with Sour Cream

Finely chop the cumin, remove the peel from the garlic and crush finely. Mix the cumin, garlic, a little freshly ground pepper and lemon zest. Cut the meat into cubes of about 3 cm, marinate with the herb mixture and marinate for about 2 hours.

Preheat the oven to 180 °C (170 °C convection oven, gas mark 3).

Remove the skin from the onions, halve them and cut them into fine slices.

Peel the tomatoes, quarter them, remove the seeds and finely dice the flesh. Heat the pork lard in a casserole, add the onion slices and sauté, add the new Espelette spice and extinguish with white wine. Add the meat cubes, form and sauté.

Then add the tomato cubes, thyme sprig and bay spice, fill up with chicken stock and spread the sauerkraut loosely on the surface evenly. Cover the saucepan with a lid and steam in the stove for about 50 min.

Season the goulash with salt and freshly ground pepper to taste and serve. A blob of sour cream and freshly ground pepper on top form and bring to the table.

If you like, you can sauté red and yellow bell pepper strips in olive oil and form on top as a garnish.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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