Szekesinszki Gulas

Method

1. Dice pork shoulder and sauté in oil
2. Add chopped onion and garlic, cook until softened
3. Stir in paprika and cook for 2 minutes
4. Add sauerkraut and 100ml water, simmer for 30 minutes
5. Stir in sour cream and season
6. Cook dumplings separately according to package instructions
7. Serve goulash with dumplings
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.