Quick Szegediner Goulash (Szegediner Gulasch)

1.Pat the pork cubes dry and season generously with salt and pepper.

2.Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork in batches, ensuring not to overcrowd the pot. Remove the browned meat and set aside.

3.Reduce the heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom.

4.Add the minced garlic, sweet paprika, smoked paprika, caraway seeds, and marjoram. Cook for 1 minute until fragrant, stirring constantly to prevent the paprika from burning.

5.Sprinkle the flour over the onion mixture and cook for 1 minute, stirring well to create a roux.

6.Stir in the tomato paste. Gradually whisk in the broth until smooth. Add the bay leaf and return the browned pork to the pot.

7.Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it gently braise for 30 minutes, or until the pork is tender.

8.Stir in the drained sauerkraut. Cover and continue to simmer for another 15 minutes, allowing the flavors to meld.

9.Remove the bay leaf. In a small bowl, whisk together the sour cream and Dijon mustard (if using). Temper the sour cream by stirring in a ladleful of the hot stew liquid, then stir the tempered sour cream mixture back into the pot. Heat through gently for 1-2 minutes, but do not allow the stew to boil after adding the sour cream.

10.Taste and adjust seasoning with salt and pepper as needed. Serve hot, traditionally with egg noodles (nokedli) or crusty bread.