A comforting Hungarian-inspired pork goulash slow-cooked with sauerkraut, aromatic spices, and finished with a creamy, thickened sauce. Served traditionally with warm steamed dumplings, this hearty dish is perfect for a satisfying meal.
Melt the pork lard in a pot and sauté the chopped onion over low heat until translucent.
Add the crushed garlic and paprika powder, stirring briefly to prevent the paprika from turning bitter.
Add the diced pork and brown it slightly.
Season with caraway seeds, salt, and bay leaves. Pour in the broth, cover, and simmer gently for about 45 minutes until the meat is tender.
Once the meat is soft, add the sauerkraut and cook for another 15 minutes.
In a separate bowl, mix the cream with plain flour until smooth. Stir this mixture into the stew, bring to a boil, and simmer for an additional 10 minutes to thicken.
Meanwhile, steam the dumplings until heated through, then serve alongside the goulash.