Segedin Goulash

Cut the pork into 2-3 cm cubes, and finely chop the onion and garlic.

Heat the oil in a heavy-bottomed pot and sauté the onion until golden, 5-6 minutes.

Add the pork to the onion and cook over medium heat until lightly browned, 8-10 minutes, stirring occasionally.

Reduce the heat, add the paprika and cumin, stir, and warm through for 30-40 seconds to release their aroma — don't let the paprika burn.

Pour in the meat stock, add the bay leaf, garlic, and salt, cover with a lid, and simmer over low heat for 30 minutes until the meat is half-tender.

Squeeze the excess brine from the sauerkraut and add it to the meat. Simmer for another 20-25 minutes uncovered until the meat and cabbage are tender, adding more stock as needed.

Remove the pot from the heat, whisk the sour cream with the flour until smooth, and pour it into the goulash in a thin stream, stirring vigorously.

Return to low heat and simmer for 3-5 minutes without letting it boil hard, so the sour cream doesn't curdle.

Adjust the salt and black pepper to taste and serve hot.