Szegedin Goulash

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I got this recipe from my bavarian host mother, but later a hungarian dorm mate said it smelled like home, so i guess it must be close enough to authentic! these measurements are estimated--my host mother was a great cook who never had to measure. I like to add more paprika at the end, so that the dish is really orange.

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Steps

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Cut the pork into 1 inch cubes.

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Heat the oil in a skillet.

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Fry the diced onion until transparent.

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Add the water and paprika.

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Add the meat , garlic , bay leaf , cumin and salt , and simmer until the meat is well browned.

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Drain the sauerkraut and combine into the skillet , adding more paprika if desired.

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Simmer for about 15 minutes.

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Mix the flour into the sour cream , and then add to the goulash.

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Stir well , bring to a boil once , then serve !.

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Ingredients

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pork, sauerkraut, cooking oil, onion, paprika, water, garlic, cumin, flour, light sour cream, salt, bay leaf