For the Szeged goulash, heat a pot with lard and cook the meat seasoned with pepper and salt together with the finely chopped onions and garlic. Add tomato paste and fry briefly, dust with paprika powder, add coarsely crushed caraway seeds, marjoram and soup and simmer covered for 20 to 30 minutes with the lid on.
Add the sauerkraut and simmer with the lid closed for another 30-40 minutes until tender.
Degrease the Szeged goulash, stir in some cream and season to taste with salt, pepper and cayenne pepper.
Preparation Tip:
Dumplings or potatoes go well with Szeged goulash!
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