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Since this profile seems a bit too "dry," I’m adding a recipe for a delicious Pub-Style Pork Goulash, just like grandma used to make!

Peel and dice the onion. Cut the pork shoulder into cubes.

Fry the onion with caraway seeds in oil or lard until dark brown. Add the ground paprika, meat, and briefly sauté to avoid burning the paprika. Pour in water, add tomato paste, a chili pepper, salt, and pepper. Simmer the pork goulash for about 1.5 hours. Once the meat is almost tender, add boiling water if necessary, add a meat bouillon cube, and thicken with flour dissolved in water. The goulash should not be too thick; otherwise, the fat won’t rise to the surface. Let it simmer slowly, on the lowest heat, for another 20 minutes without a lid, allowing it to bubble gently. Finally, add crushed garlic and marjoram.

Serve the Pub-Style Pork Goulash with fresh bread. It’s, of course, best the next day.

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