Szegedin Goulash (Székely Gulyás)

Ingredients

• 4 slices thick-cut bacon (,diced)
• 1 large yellow onion (,finely chopped)
• 1 green bell pepper (,seeded and finely chopped)
• 2 cloves garlic (,minced)
• 1 large tomato (,finely diced)
• 1 1/2 pounds pork (e.g. shoulder) and beef (chuck roast) (,trimmed of fat and cut into 1/2 inch pieces (1 1/2 pounds total, not each))
• 4 tablespoons quality imported sweet Hungarian paprika ((yes, that's TABLEspoons!))
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon caraway seeds (,coarsely crushed)
• 1 bay leaf
• water or beef broth ((beef broth isn't traditional but it creates even more flavor))
• 1 cup packed drained real German sauerkraut
• How to Make Sauerkraut ((click link for recipe tutorial))
• Sour cream for serving

Instructions

1. 1

   In a medium stock pot or Dutch oven fry the bacon until done. Add the onions and cook over medium-high heat until golden. Add the bell peppers and garlic and cook for another two minutes. Add the pork/beef and cook for a minute until some, but not all, of the pink is gone. Stir in the paprika and remove from heat.

2. 2

   Add the remaining ingredients except for the sauerkraut and sour cream. Add just enough water to barely cover the mixture. Return to heat and bring it to a boil. Cover, reduce the heat to low, and simmer for 90 minutes. Stir in the sauerkraut, return to a simmer, cover and simmer another 20 minutes. Add salt to taste.

3. 3

   Serve with a dollop of sour cream and swirl it in the soup before eating. Serve with crusty bread, Homemade Spätzle and/or a leafy green or cucumber salad. This goulash is even better the next day.