Pork and Sauerkraut Goulash from Hot and Spicy by Marlena Spieler

Ingredients

• 1 celeriac (about 550 g/1 lb 4 oz), peeled and diced
• Large pinch of cayenne pepper
• 675 g/1½ lb pork leg or shoulder, cut into bite-sized cubes
• Tiny pinch of sugar
• 1 or 2 bay leaves
• Salt and freshly ground black pepper
• ½ green pepper, chopped
• 675 g to 900 g/1 lb 8 oz to 2 lb sauerkraut, rinsed with water and squeezed dry
• 2 to 3 tablespoons chopped parsley
• 500 ml/16 fl oz soured cream
• 175 g/6 oz tomatoes, chopped (tinned is fine)
• 600 ml/1 pint chicken stock
• 3 tablespoons paprika
• 50 g/2 oz flour for dredging
• 5 to 6 cloves garlic, chopped
• 50 ml/2 fl oz vegetable oil
• 6 to 8 onions, chopped