Cut the meat (with or without rind as you like) into 3 x 3 cm cubes.
Fry the onion in the fat until golden brown and stir in the tomato paste, fry a little more and remove from the heat.
Let cool a little, put back on the stove top, sprinkle in the paprika and deglaze with the broth. Add the meat with garlic, cumin and bay leaves and let everything simmer for about 30 minutes. Now add the sauerkraut and simmer for another 20 minutes. Season to taste with salt and pepper. For Szeged goulash, stir in some sour cream at the end and add a spoonful of sour cream and a pinch of rose paprika on top of the Szeged goulash.
It goes well with bread dumplings.