Szekely Goulash

Instructions

1. Prepare the meat
   Pat the pork shoulder cubes dry with paper towels and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, heat the lard or oil over medium-high heat. Working in batches, brown the pork on all sides, about 3-4 minutes per batch. Transfer the browned meat to a plate and set aside.
2. Create the flavor base
   In the same pot, add the diced bacon and cook until crispy, about 5 minutes. Add the chopped onions and cook until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes.
3. Add the spices
   Remove the pot from heat and add the paprika, stirring quickly to prevent burning. Return to low heat and add the caraway seeds and bay leaves, stirring to combine all the flavors.
4. Combine main ingredients
   Return the browned pork to the pot, then add the drained sauerkraut and sliced smoked sausage. Pour in the broth, ensuring the ingredients are mostly covered. If needed, add a little water. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour and 30 minutes, or until the pork is very tender.
5. Finish the stew
   After the meat is tender, remove the bay leaves. In a small bowl, whisk the sour cream until smooth. Gradually add about 1/2 cup of the hot cooking liquid to the sour cream, whisking constantly to temper it. Pour this mixture back into the pot, stirring gently to incorporate. Simmer for an additional 10 minutes, but do not boil.
6. Serve
   Taste and adjust seasoning with salt and pepper as needed. Serve hot in deep bowls with a dollop of additional sour cream on top. Traditional accompaniments include crusty bread or boiled potatoes.