Szeged Meat

For the Szeged meat, cut the trimmed pork shoulder into bite-sized pieces. Dice the onions, finely chop the garlic and fry both in oil until light brown. Add the diced peppers and sauté briefly. Add tomato paste and stir in paprika powder. Pour in soup and add all spices. Mix in the meat and let it steam for about 45 minutes. Then add the sauerkraut and continue to steam until the meat is tender. If necessary, grate a raw potato into the sauce and thicken it with it. (Or thicken with some flour butter or stirred starch.) Serve the Szeged meat in deep plates, put some sour cream on each portion and sprinkle with fresh herbs if desired.

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