Czech pork goulash with sauerkraut - segedínský guláš || slow living

Sit comfortably, relax and join me while I cook one of the best goulashes out there :) Beware: it's a slow paced video, but hey, in life and with food, the best things can't be rushed. Besides, winter wonderland, Polish countryside, peace and quiet simply just call for slow living ;)

I make Czech Szegedin Goulash regularly at home but this time I made it in Poland to treat Kasia's family and neighbours. It was an absolute hit!
Interesting fact: this sauerkraut goulash originated in Hungary, specifically from the city Szeged, called Segedín in the Czech language.

Let’s take a look at the shopping list:
- 1 kg of Pork shoulder
- 1 kg of Bacon (I was using local "boczek" - pork belly)
- 3 Onions - peeled and finely chopped
- Sauerkraut - I used Babcia's homemade "kapusta kiszona", but the store bought one will do as well, just squeeze the juice out of the sauerkraut.
- 2 Cloves of garlic
- Pork lard (from boczek or bacon) to sauté onion and pork
- 1 tbs of caraway seed (kminek in Polish)
- 3 tbs of sweet paprika ground
- 1 l of rosół or chicken stock
- few tbs of sour cream 18%

...and if you need to thicken up your goulash:
- 1/2 cup of all-purpose flour
- butter
in 1:1 ratio to make a rue.

I hope you will find this video calming and entertaining.