Cut the pork into cubes (3×3 cm). Crush the garlic cloves with a little salt, pepper and cumin in a mortar. Cut the onions into slices and fry them in lard. Remove from the pot and fry the pork cubes seasoned with salt and pepper. Add the onions repeatedly. Mix in the paradeis pulp and dust with the paprika powder. Mix in the garlic paste and extinguish with wine and clear soup. Add the bunch of parsley whole and cook for 1 hour with the lid closed.
After half an hour, add the peppers, previously cut into thin strips and stewed in oil, to the goulash together with the sauerkraut. At the end of the cooking time, add the crème fraîche.
Serve with boiled potatoes or just white bread.
Our tip: Use your favorite red wine for cooking!