A rich and hearty pork goulash featuring smoky bacon, sweet and smoked paprika, and tangy sauerkraut, slow-cooked to tender perfection and finished with a creamy touch.
Ingredients extracted via AI
1 kus pork neck1 kus smoked bacon2 kus onion1 lyžica lardsaltblack peppercaraway seeds2 kus chili pepper2 lyžica sweet paprika2 čajová lyžička smoked paprikabrothsauerkrautcream
Procedure generated via AI
Cut the pork neck into large cubes.
Dice a portion of smoked bacon into small pieces.
Slice two large onions into thin rounds.
Heat a tablespoon of lard in a pan or suitable pot and arrange the pork in a single layer at the bottom.
Brown the meat until it develops a nice color, working in batches if needed.
Transfer the seared meat back into the pot and season with salt, black pepper, and caraway seeds.
In the same pan, fry the smoked bacon and sliced onions until golden.
Add two crushed chili peppers, two tablespoons of sweet paprika, and two teaspoons of smoked paprika to the pan.
Sauté the mixture for about one minute, then pour in the broth.
Deglaze the pan by scraping up any browned bits, then add this to the pot with the meat.