Szeged goulash

Ingredients (serves 3):

500 g pork
2 tablespoons clarified butter
1 slice of bacon (about 3 cm)
2 tbsp tomato paste
1 l beef stock
400 g sauerkraut
2 onions
2 cloves of garlic
1 bay leaf
1 tbsp peppercorns
2 tsp paprika powder, sweet
1 tsp chilli (depending on how hot you want it)
salt and pepper
150 ml sour cream
some chopped parsley

Preparation:

Take the meat out of the fridge and wait about 30 minutes before cutting it into bite-sized pieces (about 3 cm), so the meat fibres do not contract so much. Put the clarified butter in a frying pan and sear the meat pieces on all sides until it has a nice brown colour, then remove the meat and set aside.
Cut the bacon into small cubes and fry them until crispy. When the bacon is done, remove it from the pan and put it aside. Then fry the onions and garlic in the pan until golden brown.

Put the bacon mixture and the meat into a large casserole, add the tomato purée and deglaze with the beef stock. Add the spices (salt, pepper, chilli, bay leaf) and the garlic and simmer everything for about 1-2 hours at low temperature. Stir from time to time. Taste the meat in between to check the cooking state.
When the meat is tender enough, remove the bay leaf and add the sauerkraut to the casserole. Keep stirring the meat dish well. Add salt and pepper to taste. When it has boiled up again, remove from the heat.
Arrange the finished dish on the plates, put a spoon of sour cream on the dish, decorate with chopped parsley and serve with bread or potato dumplings, or spaetzle.

If you like it hot, you can add a certain kick to the goulash with these chilli powders: