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United States 
Pork
Boneless shoulder 600 g
Onions
Vegetable oil 40 g
Ground paprika 1 teaspoon
Broth 200 ml
Sauerkraut 400 g
Smooth flour 25 g
Whipped cream 120 ml
Salt
Cumin
Szeged goulash
Preparation instructions:Class: Meat, Pork
Rinse the meat and cut into pieces. Chop the onion finely and fry in half the oil until golden brown. Add the ground paprika, mix and pour a little water. Add the chopped meat, cumin and salt to the onion base. Pour in some of the stock, cover with a lid and simmer, stirring occasionally, until the meat is semi-soft. Baste with stock or water. Then add the sliced sauerkraut to the meat and simmer. Thicken the stew with a roux made from oil and flour, stir well and finish cooking the meat over a low heat until tender. Finally, soften with cream, season with salt and simmer briefly