Szeged Goulash

First, heat the margarine in the saucepan, fry bacon cubes in it, add lemon zest.

Fry the meat, cut into larger cubes, well on all sides (about 15 minutes).

Sauté coarsely chopped onions briefly, season with salt and pepper and add hot water.

Steam the whole thing in a closed saucepan for 15 minutes.

Layer the sauerkraut on top and cook for about 30 minutes. At the end, remove lemon peel, add sour cream and season quite hot.

Arrange the goulash and serve.

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