Peel and finely dice the onion, sweat in a pot with oil or lard (Grandma's tip) until glassy.
Sprinkle in the sweet paprika and stir once.
Add the meat (exception chicken see article point 3.).
Immediately deglaze with the broth, add the sauerkraut and stir.
Add the finely chopped garlic.
Add the spices and, depending on the type of meat, cook the goulash for 45-90 minutes with the lid on a moderate heat. Add liquid as required.
Mix the starch with a little water. Bring Szegediner goulash to the boil, stir in sour cream quickly, simmer and bind the goulash to taste with the mixed cornflour. I always add a little starch water first, after boiling I can see if the binding is sufficient. Let the goulash simmer for another 10 minutes so that the starch taste evaporates.
Flavour the Szegedin goulash with salt, pepper and cayenne pepper, remove the bay leaf and serve with side dishes.