Ingredients

• 150g smoked Sausage, sliced
• 700g lean Pork, minced
• 1 tablespoon Paprika
• 2 tablespoons Tomato purée
• 1kg Sauerkraut, squeezed and drained
• 1 large Onion
• 50g Lard or Dripping
• 1/2 tsp Caraway Seeds
• 1 Green Pepper, seeded and sliced across thinly
• Salt
• 100ml soured Cream

Instructions

1. Melt the fat in a heavy-based saucepan over medium heat. Fry the onion in the fat until it is transparent. Stir the sausage and pork in well, turn the heat to high and cook for 10 minutes, turning frequently, or until the meat is browned.
2. Stir in the paprika and tomato purée. Mix well and add barely enough water to cover. Cook the mixture, tightly covered, over very low hear for 30 minutes.
3. Add the sauerkraut and caraway seeds with the green pepper. Cover the pan again and simmer for 30 minutes. Taste and season with salt if necessary.
4. Spoon the soured cream on top of the goulash and dust it with a little more paprika. Cook uncovered over low heat for another 15 minutes and serve.