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Fostrullik

Im 17 y.o. guy from Azerbaijan selling carpet offline. I like to watch these pencil drawed lines that makes you horny. Love to all <3. I dont have too much to say about myself so there is a recept for my favourite food "Szeged goulash" or "Segedinský Guláš".

You need:
pork shoulder 600-800 g (21-28oz)
white sauerkraut 500 g (17,5oz)
sour cream 250 g (9oz)
onion 1 piece
lard 2 tablespoons
crushed cumin 1 tsp
ground sweet paprika 2 tsp
salt 1 tsp

How to make it:
1. Peel the onion and cut it into small pieces. Dry the meat with a paper towel and cut into cubes of approximately 2 centimetres. Bring ½ litre of water to the boil.
2. Start heating the lard in a large saucepan (an impatient cook will reach for a pressure cooker), once it has melted, add the onion and sauté over a medium heat for 2 minutes, stirring with a cooker. Increase the heat to high and add the meat. Stir until the meat releases its juices, and then continue to stir until the liquid evaporates. Once the meat starts to sear again after the liquid has evaporated, let it turn golden brown and remove from the cooker.
3. Add the cumin and ground paprika to the pot and stir to dissolve all the paprika in the fat. Cover with hot water so that the meat is barely submerged, stir, return to the hob and simmer covered over a very low heat for at least 1 hour until almost tender. In a pressure cooker, allow approximately 20 minutes, refer to the appropriate manual for your cooker for the exact time.
4. Place the cabbage in a colander and rinse briefly under cold running water to remove any excess acidity. Using the pressure of your hand, remove the excess water from the sauerkraut and slice it every 2 centimetres on a large chopping board. Add the sauerkraut to the meat in the pot and simmer together for 15 minutes until the cabbage is tender.
5. Stir the sour cream into the finished goulash and do not cook again. Another way to thicken and soften the Szeged goulash is to use plain cooking cream and a spoonful of plain flour. Whisk the flour well into the cream and pour it through a small colander into the boiling goulash. Immediately stir in the stew and cook over a low heat for 10 minutes more, stirring occasionally. Serve with dumplings.

Hope you enjoy it!