Segedin Goulash

Heat the shortening in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the chopped onion and sauté until softened and lightly golden, about 4-5 minutes, stirring occasionally.

Add the cubed sirloin to the pot in batches, browning on all sides without overcrowding, approximately 8-10 minutes total.

Sprinkle the paprika and caraway seeds over the meat, stirring well to coat evenly and bloom the spices for about 1 minute.

Pour in the water and scrape up any browned bits from the bottom of the pot with a wooden spoon, then season with salt to taste.

Reduce heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally.

While the meat simmers, melt the lard in a small skillet over medium heat, sprinkle in the flour, and stir constantly to form a smooth roux, cooking until light golden, about 2-3 minutes.

Add the sauerkraut to the pot with the meat and stir to combine, then continue simmering for 30 minutes.

Whisk the roux into the sour cream until smooth and lump-free, then slowly pour this mixture into the goulash, stirring gently to incorporate.

Continue simmering uncovered for 5-10 minutes, stirring occasionally, until the sauce thickens and flavors meld.

Taste and adjust seasoning with additional salt if needed, then serve hot in shallow bowls.