Slovak Segedínsky Guláš (Sauerkraut and Pork Goulash) with Bread Dumplings

Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the pork shoulder cubes in batches until golden on all sides, about 5-7 minutes per batch. Remove the pork and set aside.

Reduce heat to medium. Add the chopped onion to the pot and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, sweet paprika, and caraway seeds, stirring constantly for 1 minute until fragrant.

Return the browned pork to the pot. Pour in 2 cups of chicken broth, scraping up any browned bits from the bottom. Bring to a simmer, then reduce heat to low, cover, and cook for 60 minutes, stirring occasionally.

Add the drained sauerkraut to the pot, stir well, and continue to simmer, covered, for another 45 minutes, or until the pork is very tender and easily pulls apart with a fork.

In a small bowl, whisk together 1/2 cup of sour cream and 1 tablespoon of all-purpose flour until smooth. Gradually stir this mixture into the goulash, bringing it to a gentle simmer for 5 minutes to thicken. Do not boil after adding the sour cream.

Season the goulash with salt and black pepper to taste. Serve hot with traditional bread dumplings and an extra dollop of sour cream on top.