Szekely Style Pork Stew with Sauerkraut

1. Clean the pork shoulder and cut it into approximately 3 cm cubes. Finely chop the onion and crush the garlic.

2. Sauté the onion in lard until translucent, then add garlic and paprika. Add a little water to prevent the paprika from burning.

3. Add the pork, season with salt and pepper, add caraway and bay leaves, then simmer covered until tender.

4. Rinse the sauerkraut if needed, then add it to the cooked meat.

5. Cook everything together until the cabbage is tender and the flavors combine.

6. Mix sour cream with flour, temper it with some hot liquid, then stir it into the dish.

7. Simmer briefly, rest, and serve with sour cream.

Tip: The dish tastes even better after resting for a few hours or overnight.