This traditional goulash from Slovakia, called 'Segedin goulash,' consists of pork and sauerkraut and is sure to be a winter favourite.
If the sauerkraut you are using is very sour, it is a good idea to rinse it under cold running water and then drain it before using.
This was not what I was expecting. My MIL from Austria who married my Hungarian FIL learned to make Szegedin goulash and would never have used tomato product or this dryish way of cooking it. There are some other sites with the real thing. - 23 Mar 2019 (Review from Allrecipes USA and Canada)