THE BEST SZEGEDIN GOULASH. HOW TO COOK CZECH CLASSIC.

Szegedin goulash (pork goulash with sauerkraut)
I prepare the best Szeged goulash quite often and I always choose pork to prepare it. Keep in mind that more streaky meat in the end means more juicy meat. This food is originally from Hungary, but in this video is how in Czech republic is cooked.
INGREDIENTS
1 kg of pork meat
2-3 tablespoons of lard or oil
3 onions
100 g of bacon
3-4 tablespoons sweet paprika
1 l water / broth for pouring
1 teaspoon of crushed cumin
3 bay leaves
10 balls of black pepper
5 allspice balls
400 g sauerkraut
1 tablespoon plain flour
200 g sour cream
salt
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